Julie Lou Dubreuilh’s recipe

Ingredients for 8 to 10 people

  • 1 leg of lamb, around 2 kg,
  • 300 g of rice,
  • 3 beautiful armfuls of herbs from the pastures of northern Ile-de-France: dandelion, plantain, arugula, yarrow, ground ivy, passerage, comfrey, nettle, mustard leaf, borage, burnet, daisy, lamb’s quarters, mallow, cradle of the meadows…

The preparation

Take the lamb out of the fridge at least an hour before cooking. Season with salt and pepper, place in a large dish.

Read also: Julie Lou Dubreuilh, shepherdess: “I made friends with a ram, which we then shared at Eid”

Preheat the oven to 225°C, put the lamb in the oven and cook for about 40 minutes. The bone temperature should be 45°C. Turn off the oven and let the meat finish cooking and tenderize.

Meanwhile, steam the rice. Wash and dry all the field herbs, then finely chop them. Stir into the cooked rice, salt, pepper.

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