Charlevoix lamb in two styles:

Knuckle of lamb, mashed sweet potatoes and vanilla bean
Grilled piece of leg, citrus fruits marmalade and balsamic juice.
(Serves 4) 

Ingredients: 
2 knuckles of lamb confit in duck fat
Mixed spices
4 sweet potatoes
2 Yukon Gold potatoes
½  vanilla bean
400g Veal of Charlevoix leg, boned and trimmed
250ml of lamb stock
25ml of «orange, lime and lemon» marmalade
50ml of white balsamic vinegar
Salt and pepper

Method: 
Bone de knuckle of lamb, place the meat in a bowl of a food processor and pulse some second, only for grind until coarse.
Transfer then in a bowl and season with mixed spices, salt and pepper, and set aside to cool.
Peel theYukon Gold and sweet potatoes, and cook in salted water.
Split lengthwise and scrape the vanilla bean.
Mash the potatoes and add the split lengthwise and scraped vanilla bean, season with salt and pepper.
Take 4 round cutters, oil them and place on the oiled pan.
Place meat in the cutters, press lightly with a spoon.
Add mashed potatoes in the top. 

For the sauce, pour the balsamic vinegar and marmalade in a saucepan, heat for reduces at 2/3.
Add the stock, return to the heat and reduce for best consistency.
Mix and adjust season.

Preheat the oven to 200 degrees Celsius.
Place the pan with cutters in this oven.
Grill the pieces of leg until pink. 

In the hot plate, place a cutter and turn out, spoon a portion of sauce onto the plate, slice the piece of leg and put on the top.
Do again for 3 other plates.

Garnish with vegetables of season.

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