Pour 4 personns personnes
Préparation: 2h10 de marinade
Cuisson: 1 hour
Ingrédients
- 12 lamb noisettes
- 18 figs
- 2 tbs olive oil (Château Calissanne, Aix en Provence AOC)
- 2 tbs mustard
- 20 mint leaves
- 1 rosemary sprig
- 2 thyme sprigs
- 4 tbs of demerara
- sugar, salt and pepper
Préparation
- 1. Mix the marinade ingredients in a bowl. Marinate the lamb pieces for 1-2 hrs.2. Halve the figs, cover in oil and roll in the sugar. Grill for 6-7 mins, then keep warm.
3. Wipe the lamb pieces and fry for 8 mins, turning often.
4. Serve with the figs on warmed plates.