Lamb in tears from Canada

Why would a lamb be in tears? Who wouldn't be when about to be eaten up...

Preparation: 20 min

Cooking: 1:30

Portions: 6

Maceration: At least 1 hour



Author: Nadine Laperrière



Ingredients



1 leg of lamb, with or without the bones

2 c.à soup (30 ml) mustard of Dijon

4 potatoes, in fine sections

2 tomatos, in fine sections

Olive oil

Salt

Pepper

Grass of Provence



Marinade:

1 lemon

1 limette

2 c.à soup (30 ml) olive oil

3 pods garlic

2 c.à soup (30 ml) grass of Provence

Salt

Pepper



1. Put all the ingredients of the marinade in a large bag Ziploc or a dish out of plastic with the leg. Let marinade at least an hour (if you leave it longer, then put in the refrigerator and leave it there for 30 minutes before final cooking).



2. Preheat the furnace with 350°F (180°C).



3. Oil the bottom of the lèchefrite (the dish covered with a grid), deposit potatoes in a uniform layer, oil the top of potatoes, to salt, pepper, add another layer of potatoes, to oil, then put the tomato sections and season it with grasses of Provence. Cover it up with the grid.



4. Drain the leg and whitewash it with mustard of Dijon. Deposit on the grid of the lèchefrite. Pour the remainder of marinade on the top. Stick a thermometer with meat in the fleshiest part, far from the bone.



5. Put in the furnace, preheated with 350°F (180°C), for appx 1:30 or until the thermometer indicates 140°F (65°C), for a bloody cooking.



6. Put the lamb in a dish of service and cover it with aluminum foil approximately 10 min. Slice and serve in hot plates with potatoes and tomatoes on top.