Roasted saddle of lamb, cooked freekeh, green harissa and strong juice
1 large saddle of lamb
250 g of freekeh
15 cl of Pastis Henri Bardouin
150 g soft butter
500 g Greek yoghurt
1 bottle of green tabasco
1 bunch of spring onions
4 green peppers
4 sweet onions
3 cloves of garlic
1 bunch of mint
1 bunch of coriander
1 bunch of dill
1 sprig of thyme
2 bay leaves
Bone the saddle of lamb by following the bone which forms a T or ask the butcher to prepare it.
Crush the bone into 3 to 4 cm pieces in order to make the lamb juice.
Brown the bones in a pan with a little oil.
When they are well browned, add a chopped onion and the garlic cloves.
Deglaze the pan with a little Pastis Henri Bardouin Grand Cru and let it reduce slightly.
Add the thyme and the bay leaf, then moisten with water.
Cook over a low heat until the liquid is reduced by half, then strain.
Add the remaining Henri Bardouin Grand Cru Pastis. Set aside in a saucepan.
Finely chop an onion and fry it in a pan with a little olive oil.
Add the freekeh and sauté for 1 to 2 minutes with the onion.
Add one and a half times the volume of freekeh in water, i.e. about 400 g.
Bring to the boil and cook for 2 to 3 minutes.
Turn off the heat, put a lid on the pan and leave the freekeh to swell for 30 minutes, covered.
Then remove the seeds with a fork.
Add the chopped spring onion and 2 or 3 stalks of chopped coriander and dill.
Cut a fine brunoise of fennel and add it, raw, to the freekeh.
Melt 150 g of butter in a saucepan until it turns nutty.
Add the nutty butter to the freekeh, mix with a fork and set aside at room temperature.
Finely chop 4 green peppers and 2 onions.
Fry them quickly in a hot pan without browning so as to preserve the colour.
Remove the leaves from the mint and the remaining coriander and dill.
Put the peppers, onions and herbs in a blender and blend until smooth.
Pour into a mixing bowl and add the Greek yoghurt and green tabasco with a maryse. Adjust the seasoning to taste.
Finishing and presentation
Roast the lamb in a hot pan and flambé with Pastis Henri Bardouin Grand Cru.
Finish cooking in the oven at 180°C for 2 to 3 minutes, depending on the desired doneness.
In a cookie cutter, place 2 good spoonfuls of freekeh, then place the lamb on top.
Put a little green harissa on the side as a condiment.
Baste the meat and freekeh generously with the lamb juice in front of the guests.
© Recipe : Chef Clément Courtemanche, restaurant Hébé, Paris