Recipe Leg of lamb with rhubarb and mint jam

4 servings

Origin: Cuisine of the Laurentians

The cuisine of the Laurentians is similar to that of Lanaudière and Montreal in that it reflects the significant proximity of several European cuisines, particularly German-speaking and Slavic countries. The British Isles and New England are also very present. This means that most of the recipes are of mixed origin. Each family, especially those who grew up in the Pays-d'en-Haut, has recipes from ancestors in the Saint-Jérôme region, but also from Irish neighbors in Saint-Colomban or tourists who eventually settled in Morin Heights. My repertoire thus has significant American and European influences. In addition, the regular attendance at hotels, restaurants, and inns, due in particular to the fact that many people work there, adds the cuisine of classically trained and French chefs to the already rich family repertoire. I recognized in my list several recipes from the late 19th century when fish or meat salads with mayonnaise and vegetables were the most popular. Today, these old dishes are found mainly in buffets or Sunday brunches. The cooking of offal and oysters signals the importance of 19th-century British cuisine in the regional repertoire. However, the region is particularly influenced by the culinary fashions of the greater Montreal area.

INGRÉDIENTSOne leg of lamb of 500 to 750 g

Marinade

• 125 ml lemon juice (juice of one large lemon)
• 125 ml olive oil
• 5 ml salt
• 5 ml sugar
• 2.5 ml dried thyme
• 5 ml dried rosemary

Rhubarb and mint jam

• 250 g cleaned rhubarb
• 40 g mint leaves without stems
• 350 ​​ml white sugar (300 g)
• 250 ml water
• 15 ml juice lemon
• 250 ml basmati rice
• salted boiling water
• 250 ml peas (green peas)
• 30 g butter

PRÉPARATION

1. Prepare the marinade in a narrow bowl the size of the leg of lamb.
2. Place the leg of lamb in the bowl and drizzle with the marinade.
3. Turn the leg of lamb in the marinade from time to time during the 3 hours it marinates.
4. Prepare the rhubarb jam in advance: place the rhubarb, cut into small 1 cm pieces, in a jam pot with the mint leaves, sugar, water and lemon juice. Stir everything over medium heat to melt the sugar completely before increasing the heat.
5. When the water begins to boil, set the timer for 7 minutes, then stir the jam continuously over medium-low heat until the jam thickens.
6. Put it in a blender and add a few drops of green food coloring.
7. Store in a 500 ml jar until ready to eat.
8. Preheat the oven to 450ºF and place the marinated lamb in a saucepan or cast iron skillet.
9. Place it in the bottom of the oven for 30 minutes.