100% local recipe for unforgettable results…


  • 1 rack of Sisteron lamb
  • 1 sprig of rosemary
  • A glass of Bardouin pastis,
  • Salt, pepper, paprika, nutmeg
  • Seasonal vegetables



  • Prick the rack of lamb with a sprig of rosemary, fry (according to taste), season with salt, pepper, paprika and nutmeg.
  • Pour in the pastis and flambé.
  • Serve with seasonal vegetables.
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