Montaigu Leg of Lamb

Submitted by: Francine La Haye, Montreal

“I have served this dish many times to friends and family.”


  • 1 Leg of lamb, 1.5 kg
  • 500 g Navy beans
  • 1kg Potatoes
  • 1kg Onions
  • 150 g Butter
  • 1 ml(s) Salt
  • 1 ml(s) Pepper
  • 500 ml(s) Chicken broth

Cooking Instructions

Soak the beans overnight. Drain and transfer to a pot, add cold water to cover. Bring to a boil, cover and simmer for 1½ to 2 hours, checking periodically to see if they are tender.

Peel the onions and slice into thin rounds. Sauté in 50 g butter without browning.

Peel the potatoes and slice into very thin rounds. In a large ovenproof dish, arrange half the cooked onions, followed by a thick layer of cooked beans and a layer of potatoes. Dot with butter, add salt and pepper. Repeat for a second layer. Dot the leg of lamb liberally with butter and place on top of the potato layer. Roast in the oven at 350°F for about 1 hour. Baste with hot broth several times.

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