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Rack of lamb with a nigella crust and a stew of crunchy raw vegetables
Red wine
Ingredients
1 rack of lamb
Breadcrumbs
Nigella seeds
Fat streaky bacon
Carrots
French beans
Pickling onions
Porcini mushrooms
Herbs
Direction
Provence lamb has the taste of the garrigue. It is usually eaten with vegetables that retain their crunch and their colour.
Coat the rack of lamb with breadcrumbs and nigella seeds, then bake in the oven for about 10 minutes at 180°C, to keep the meat’s pink centre.
For the vegetable stew: Brown small pieces of country bacon in a casserole dish with herbs, then add the carrots chopped into little pieces, the French beans and the pickling onions. Flavour it all with cumin, and make sure not to let it roast for too long.
How to serve
When garnishing, add slivers of raw porcini mushrooms. Serve with lamb juices flavoured with lemon thyme.
Recipe by Max Callégari and Thierry Diderich – Le Logis du Guetteur – Les Arcs-sur-Argens
