St. Lawrence Leg of Lamb with Maudite


Serves 4
Prep time: 30 minutes
Cook time: 40 minutes



-  1/3 cup carrots

- 1/3 cup zucchini

- 1/3 cup turnip

- 1/3 cup broccoflower

- 1/3 cup snap peas

- 1 cup vegetable oil

- 1 egg

- 2 tbsp. oil

- 16 garlic cloves

- 2 tbsp. bread crumbs

- 1 tbsp. butter

- 4 pieces of lamb loin, ¼ lb. each

- Salt and pepper to taste

- 1 cup of Maudite beer

- 1 tbsp. fine herbs mix (thyme, savory, rosemary, tarragon, lemon thyme, chives, mint) 



Steam or boil all crunchy vegetables separately. After cooking, let vegetables cool in a cold-water bath, then drain and set aside. Heat oil in a pot. Beat egg with the oil. Add garlic cloves and cover them with bread crumbs. Fry cloves in the hot oil, then drain and keep warm. Melt butter in a skillet and brown and cook pieces of lamb loin until medium-rare. Season. Remove meat once it is cooked. Remove excess fat from skillet, deglaze with beer and demi-glace, and add all vegetables and herbs. Bring to a boil and cook for 5 minutes. Place sauce and vegetables in the middle of warm plates. Thinly slice pieces of lamb and arrange slices in a ring on the vegetables. Add garlic croquettes and garnish as desired.


Recipe : Fourquet Fourchette Restaurant,