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.