The idea of this recipe was suggested by St during a dinner at the Chef’s table in Moscow by the wonderful chef Vladimir Mukhin.
- We buy the side of a young lamb from Cadier’s butcher Monsieur Verdonck, sprinkle it with black pepper, salt, thyme, add rosemary sprigs, bay leaf and leave for an hour and a half.
- We use coal from vines. When they are ready – a uniform dying mass without fire with great heat – we throw the meat directly on the coal, without a grill and skewers.
- Fry for 3-5 minutes on one side and the same on the other.
We eat a bit of charred roast with a summer salad, fresh tomatoes, or just greens and drink plenty of red with Bandol, Cislette or Terrebrune.
Meat is not always roasted evenly, but it acquires a unique flavor. And as we learned in childhood – hot raw does not happen. Especially under the sun of Provence!
