Gastronomy

Chef(s) Alain Pénot (Auberge du Lac Saint-Pierre) offer(s) you the following main dish:

Leg of Lamb Provencal and Pureed White Coco Beans

Ingredients:

Ratatouille:

Puree:

Method:
Prepare the puree:

Peel and finely chop the onion and the garlic cloves.
Put all the ingredients into a large saucepan along with the smoked ham and the beans.
Cover with water and cook over low heat for about 1 hour.
After an hour, check the doneness, season, stir the contents of the saucepan, pass through a sieve, and set aside.

Prepare the ratatouille:

Cut the vegetables into cubes and lightly brown each vegetable separately, one after the other, in olive oil.
Then mix them all together. Season with salt and pepper, and add the chopped herbs.
Cook the vegetables just until they are tender (not too soft)

Leg of lamb:

De-bone the leg, season, and tie it for cooking.
Brown the leg on all sides in grape seed oil. Finish cooking in the oven for 20 to 25 minutes per kilo. Let rest.
Slice the leg of lamb and place a slice in each plate with the puree and the ratatouille.

LOCAL PRODUCE Consult our local produce

Follow us on:

Developped by Numérique Technologies inc.

Quebec Resorts & Country Inns
receives financial support
from Tourisme Québec