Choosing the Finest Lamb: It brings the essence of its terroir to your table.
The lamb for your Easter roast might be the tender, milk-fed variety from Pauillac, with its moist, pale pink flesh and delicately melting fat. Or opt for pre-salted lambs infused with sea breezes, or those grazed on the lush grasses of the Pyrenees and Alps foothills. Seek labeled, terroir-specific lambs for superior quality and transparency.
During Easter, beware of supermarket imports like competitively priced New Zealand frozen lamb, which can leave an unpleasant tallow taste, or unspecified British moor-grazed lamb that may be tougher. Prioritize fresh, local options with clear origins.
The Recipe:
Prepare the filling:
Wash the courgettes. Using a paring knife, slice them lengthwise into thin, long strips to mimic tagliatelle. Blanch the tomatoes, cool, peel, halve, remove seeds, and quarter each half.
Cooking the lamb:
Preheat oven to 250°C (th. 8). Season the lamb generously. In a sauté pan, sear on all sides in 3 tbsp peanut oil and 30g butter (about 10 minutes). Transfer to a gratin dish with its fat and bones. Add halved garlic head. Sprinkle with flowering thyme. Roast 20 minutes per kg. Rest 10 minutes before carving.
Degrease the dish, deglaze with a splash of water. Boil salted water; blanch zucchini strips 1 minute until firm (no need to reboil). Drain, dress with olive oil, and set aside.
In a hot pan with 1 tbsp olive oil, sauté tomato quarters over high heat. Sprinkle with sugar and salt; shake until colored but still fruity. Arrange over zucchini.
Carve lamb, serve with garnish and jus.
