Sautéed leg of lamb

PIQUÉ LEG OF LAMB

Portions : 4 - Preparation : 10 minutes - Cooking time : 7 hours

Ingredients

• 1 Québec leg of lamb, fat trimmed
• 8 garlic cloves, halved
• 4 rosemary sprigs
• 1 eggplant, cubed
• 250 ml (1 cup) tomato sauce
• 1 onion, thinly sliced
• 125 ml (½ cup) capers
• 250 ml (1 cup) red wine
• 250 ml (1 cup) vegetable stock
• Salt and pepper to taste

Potatoes

• 4 portions of potatoes
• 60 ml (4 tbsp.) butter
• 2 sprigs thyme, leaves removed
• Salt and pepper to taste

Preparation

1. Using the tip of a paring knife, score the meat in several places. Slide half a clove of garlic or a sprig of rosemary into each slit.
2. Place the eggplant cubes, tomato sauce, onion, capers, red wine, stock, salt and pepper in the slow cooker.
3. Place the meat in the slow cooker. Cover and cook on low for 7 hours.
4. In a pot of salted water, add the potatoes, bring to the boil and cook until 90% done.
5. On the work surface, cut the potatoes in half.
6. In a hot frying pan, brown the potatoes in the butter and thyme for 2-3 minutes. Season with salt and pepper.
7. Once cooked, remove the leg from the slow cooker and reduce the cooking juices if necessary. Check seasoning.