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Leg of Lamb Provencal and Pureed White Coco Beans

By Alain Pénot, Executive Chef.


  • 1.5 kg Leg of lamb


  • 2 zucchinis
  • 1 eggplant
  • 1 red pepper
  • 1 green pepper
  • 1 onion
  • 15 cherry tomatoes
  • Salt and pepper
  • Herbs (tarragon, rosemary, basil)
  • Olive oil


  • 1 onion
  • 2 garlic cloves
  • 1 tbsp tomato paste
  • Salt and pepper
  • 50g smoked ham
  • 1/2 cup dry coco beans

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.


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Auberge du Lac-St-Pierre
10911, Notre-Dame Ouest
C.P. 4010, Succ A
Trois-Rivières (Québec)
G9B 6V8
Phone: 819 377-5971
Fax: 819 377-5579

Printed on: Thursday, April 25, 2019