Our RECIPES

Ingredients :

• 8 small carrots
• 4 small artichokes
• (1 lemon)
• 2 celery stalks
• 2 small fennel bulbs
• 4 red and white new or small onions
• 2 cloves of garlic
• 12 black olives
• Olive oil
• 150 ml chicken stock
• Salt and freshly ground pepper
• 2 lamb racks (each around 400 g)
• 3 slices of toasting bread
• 1 small bunch of parsley
• 1 sprig of rosemary
• 4 sprigs of thyme
• 50 g butter, softened
• 20 g roasted pine nuts
• Salt and freshly ground pepper

Preparation :

1. Preheat the oven to 180°C. Wash the artichokes and remove the stalks and upper thirds. Remove the bottom leaves. Scrape out the choke using a spoon. Quarter the heart and place immediately in lemon water. 

2. Peel the garlic, onions and carrots and, depending on the size, halve. String the celery and cut into large pieces. Wash the fennel and cut either into quarters or eighths depending on their size.

3. Heat a little olive oil in a cocotte and sauté the vegetables in 2 portions for 6 - 8 minutes. Season generously with salt and pepper, pour in the stock and add the olives. Place the cocotte in the oven for 20 minutes. 

4. While the cocotte is in the oven, wash the parsley, rosemary and thyme, shake dry and remove the stalks.

5. Remove the crusts from the toast bread and cut into small squares and finely ground with the herbs using a mixer or food processor. Roughly chop the roasted pine nuts.

6. Beat the butter until smooth. Mix in the herb breadcrumbs and pine nuts. Season with salt and pepper.

7. Remove the skin and sinews from the lamb. Season with salt and pepper. Heat the oven to 160°C (140°C for fan-assisted ovens).

8. Heat some olive oil in a pan and fry the meat for 2 - 3 minutes on both sides. Place the meat on the braised vegetables, baste with the herb mixture and continue braising in the oven for around another 12 minutes. Remove the cocotte from the oven and switch on the grill. Grill the meat on a baking tray for around 3 minutes. Carve the lamb and serve with the braised vegetables.