Leg of lamb and cranberry compote
Gigot agneau

Preparation time 15 minutes

Total time: 1 hour

Ingredients

Compote de canneberges

  1. 15 mL (1 tbsp.) canola oil 
  2. 1 French shallot , finely chopped
  3. 500 mL (2 cups) fresh cranberries 
  4. Zest and juice of 1/2 lemon 
  5. 125 mL (½ cup) honey 
  6. 15 mL (1 tbsp.) crushed pink peppercorns 
  7. Chopped fresh rosemary , for garnish

Gigot

  1. 1 large onion , sliced
  2. 1 leg of lamb , about 1.1 kg (2 ½ lb.)
  3. Salt and pepper, to taste
  4. 3 long strips of lemon zest 
  5. 3 fresh rosemary sprigs 
  6. 250 mL (1 cup) chicken broth 

Directions

  1. Preheat oven to 200°C (400°F).

  2. Line bottom of a small roasting pan with onion slices. Place leg of lamb on top, then salt and pepper to taste. Sprinkle lemon zest and rosemary sprigs on top of lamb.

  3. Pour broth around lamb. Cook uncovered for 15 minutes. Reduce oven to 190°C (375°F). Continue cooking for 45 minutes or until meat is pink inside and internal temperature has reached 63°C (145°F). Cover with foil and cool at room temperature for 10 minutes.

  4. In the meantime, heat oil in a saucepan over medium heat. Add shallot and sauté for 5 minutes or until translucent. Add cranberries, lemon zest, lemon juice, honey and pink peppercorns. Reduce heat to medium-low and simmer uncovered for 20 minutes or until cranberries burst and mixture becomes syrupy.

  5. Serve lamb slices drizzled with pan juices along with cranberry compote, mashed potatoes and celeriac, and buttered thin green beans. Garnish with fresh rosemary to taste.


Tip: For a slightly more exotic occasion, serve the lamb with mango chutney instead of cranberry compote.

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