Roasted saddle of lamb, cooked freekeh, green harissa and strong juice

Roasted saddle of lamb, cooked freekeh, green harissa and strong juice

Serves 4:


1 large saddle of lamb

250 g of freekeh

15 cl of Pastis Henri Bardouin

Grand Cru

150 g soft butter

500 g Greek yoghurt

1 bottle of green tabasco

1 bunch of spring onions

4 green peppers

1 fennel

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

olive oil



Recipe :


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.

The freekeh

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.

Green Harissa

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


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