Difficulty: Medium
Rub the meat on all sides with savory. Prick the kidneys with savory sprigs.
Trim the tough base and stems from the fennel bulbs. Halve them and remove the core. Bring a pot of salted water to a boil and cook the fennel for 15 minutes, until tender when pierced with the tip of a knife. Drain well.
Shell the 500 g broad beans. Peel the 8 spring onions and 4 green garlic cloves.
Preheat the oven to 200°C (th. 7). Lightly salt the lamb collar pieces. Heat 2 tablespoons olive oil and 30 g butter in a large roasting pan over high heat. Brown the collar thoroughly.
Add the leg(s) of milk-fed lamb and kidneys to the pan. Baste with the oil-butter mixture and transfer to the oven for 10 minutes. Add the saddle, baste again, and return to the oven for another 10 minutes. Add the racks, baste (adding more fat if needed), and cook for a final 10 minutes. Milk-fed lamb reaches perfect pink doneness quickly.
Add the spring onions and garlic 5 minutes before the end of cooking. For very small lamb, reduce each timing by 3-4 minutes.
Transfer the meat to a rack to rest. Set aside the onions and garlic. Degrease the pan juices by half. Deglaze with a little white poultry stock, scraping up the fond with a spatula. Repeat three times, then transfer to a sauté pan and reduce for 20 minutes. Strain the jus. Infuse with the onions, green garlic, and a pinch of savory off the heat for 10-15 minutes.
Heat 1 tablespoon olive oil and 20 g butter in a sauté pan. Brown the fennel halves and sprinkle with grated Parmesan.
Heat 1 tablespoon olive oil in another sauté pan and briefly sauté ('snap') the broad beans with a little savory for a few minutes.
Reheat the jus and incorporate the juices from the resting meat. Divide the meat and vegetables among plates, spoon over the jus, and serve immediately.
Source: L’Atelier d’Alain Ducasse by Frank Cerutti. Published by Hachette.
