Grilled Leg of Lamb with Lardo and Vegetables
- 4 legs of lamb, 8 3/4 ounces (250 g) each, upper portion, with bone
- 2 lamb kidneys
- 12 savory tips
- 12 black olives, packed in oil
- 1 cup lamb jus (20 cl)
Step 1: Lamb
Trim the legs of lamb to remove the excess fat.
Drain and pit the olives.
Make a small incision in the lamb with the tip of a fine bladed knife, and insert an olive. Do the same with a savory tip. Continue until all of the olives and savory tips are inserted, allowing 3 olives and 3 savory tips per leg.
Remove the membranes surrounding the kidneys, halve, and remove all of the nerves. Refrigerate.
Step 2: Vegetables
Remove and wash the leaves from the red oak lettuce. Choose the 12 nicest leaves from the center of the head. Even out their shape, and refrigerate in a moistened dishtowel.
Peel the turnips and trim the tops 1/2 inch (1 cm) above the turnip. Slice in two lengthwise, starting from the center of the tops. Cut each half turnip into 1/6 inch (4 mm) lengthwise.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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