In "La table des bons vivant" on Saturday on Europe 1, the chef and restaurateur in Nemours, Seine-et-Marne, Kévin Frias, presented his recipe for barbecue saddle of lamb flavored with wild garlic, a spring recipe.
As an accompaniment, he detailed his potato gratin recipe.
Chef and restaurateur in Nemours, in Seine-et-Marne, Kévin Frias proposed a spring recipe on Saturday in
La table des bons vivants
by Laurent Mariotte on Europe 1. And for good reason: his barbecue saddle of lamb is flavored with bear garlic, reputed to be "the first green plant that grows in spring", explained the chef and columnist for the show Yves Camdeborde.
This garlic would therefore be "the first plant that bears eat in the spring" after their hibernation, hence its name.
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A potato gratin on the side
Kévin Frias also gives his advice to accompany this upper part of the thigh of lamb cooked on the barbecue, with a delicious potato gratin.
Chef Kévin Frias'
recipe for barbecue saddle of lamb flavored with wild garlic
and potato gratin
Ingredients for the saddle of lamb for four people:
1 piece of saddle of lamb
5 wild garlic leaves
10 cl of olive oil
Salt and pepper
Preparation of the saddle of lamb:
1.
Mix wild garlic and olive oil
2.
Cut the saddle of lamb into sections, place on the skewers, brush with oil and cook on the barbecue.
Ingredients for the potato gratin for four people:
800 g of organic firm potatoes
30 cl of liquid cream
30 cl of whole milk
Nutmeg
Salt and pepper
Preparation of the potato gratin:
1.
Cut the potatoes into thin strips with the skin on if they are organic
2.
Arrange them in a dish with nutmeg and salt.
3.
Cover the potatoes with the milk and cream
4.
Bake at 180 ° C for one hour until obtaining a soft gratin.