Roasted french lamb rubbed with spices, fricassee of vegetables with camomile infusion

For 6/7 persons

ingredients :

  • one chubby french leg of lamb 
  • mandarine or orange peel 
  • 14 green aspargus tips 
  • 2 fennel hearts 
  • 4 big purple artichokes 
  • 100gr of peas 
  • 100gr of sugar snaps or green peas 
  • 100gr of peeled fresh broad bean 
  • spices
  • 1 tablespoon of black pepper 
  • see a specialist shop for perfumed pepper 
  • 2 cloves 
  • 2 star anises 
  • ½ spoon of Espelette pepper 
  • 1 teaspoon of chicken bouillon
  • 2 bags of camomile 
  • 3 fresh leaves of basil, put more or less depending on the taste 
  • 1 spoon of diced smoked bacon 
  • olive oil, salt
  • 100gr of butter


Mix the black pepper, the cloves, the star anises and add the Espelette pepper.
Put in a bowl and add a big tablespoon of olive oil and some salt.
Rub your leg of lamb with the spices on all sides and wrap it in plastic wrap.
Put it in the fridge for 5 days.
Prepare your vegetables, cook the peas, the green peas, the aspargus and the broad peas in salt water. Cook them al dente.
Turn the artichokes to get the hearts and brown them in olive oil. Cut the fennel in quarters and add the bacon to the artichokes and simmer, then put water up to 2cm above the ingredients. Put the camomile tea bags and cook to ¾ of the cooking time. Add the aspargus, the broad beans, the peas, the green peas and the peel of mandarine, some salt, pepper, and add towards the end finely chopped basil and sage.
Once cooked, cut the butter in dices, add in a bowl a big glass of mixed vegetable bouillon, drain the vegetables and pour the vegetable butter over it.

For the leg of lamb roast it on a spit or in the oven for 40 minutes at 220°C.
Let it stand ¼ hour and remove the excess of spices with paper towels. Cut it in fine slices.Serve it with hot vegetables.