LEG OF LAMB WITH APPLE with mustard, herbs and celeriac puree

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5 portions


170 minutes


  • 1 boneless leg of lamb from Quebec, approximately 1.2 to 1.4 kg
  • 2 cases. vegetable oil
  • 2 cups chicken broth
  • 1 cup apple juice
  • 3 tbsp. Dijon Mustard
  • 1 cup apple cider vinegar
  • Sprigs of thyme, rosemary and oregano (your choice)
  • 4 cloves of garlic
  • 1 tbsp. butter
  • 1 red apple, cut into quarters
  • 1 white or yellow onion, cut into quarters
  • 1 celery root, peeled and cut into small cubes
  • 2 potatoes, peeled and cut into small cubes
  • Butter
  • Milk
  • Salt and pepper


  1. Preheat oven to 325°F.
  2. Heat the vegetable oil in an ovenproof casserole dish over medium-high heat.
  3. Pat dry the leg of lamb as needed. Season with salt and pepper on all surfaces.
  4. When the oil is hot, sear the leg of lamb for about 2 minutes on each side until browned.
  5. Meanwhile, whisk the chicken broth with the juice, apple cider vinegar and mustard.
  6. Add the broth to the casserole with the herbs, garlic and butter. Bring to a boil.
  7. Cover and put everything in the oven for 2 hours 30 minutes. Turn the leg halfway through cooking.
  8. After the time has elapsed, remove the casserole dish from the oven.
  9. Add the apples and onion to the casserole dish. Remove the grass branches. Return to the oven for 30-45 minutes until the lamb is tender.
  1. Meanwhile, place the celery root and potato in a saucepan with enough water to cover. Salt.
  2. Bring to a boil and cook for 15-18 minutes until tender.
  3. Drain then return to the saucepan with butter and milk to taste. Mash to make a puree.
  4. Adjust seasoning to taste.