Difficulty:[usr 3]
Rub the meat on all sides with savory. Prick the savory kidneys.
Remove the hard base and fennel stems. Cut the bulbs in half and remove the swollen part. Boil a pot of water, salt it and cook the fennel for 15 minutes. Check for doneness with the tip of a knife. Drain.
Shell 500 g broad beans. Peel the 8 spring onions and the 4 cloves of green garlic.
Preheat the oven to 200°C, th. 7 . Lightly salt the crushed necklace. Heat 2 tablespoons of olive oil in a large roasting pan. Add 30 g of butter. Brown the collar in this hot mixture.
Add the leg(s) of milk-fed lamb and the kidneys to the dish. Drizzle with the oil and butter mixture and put in the oven and cook for 10 minutes. Then place the saddle of lamb in the dish, drizzle with oil and butter and return to the oven. Add the squares 10 minutes later. Also baste them with the fat (add more if necessary) and finish cooking in 10 minutes. Milk-fed lamb is eaten perfectly.
Add the spring onions and garlic 5 minutes before the end of cooking. If the lamb is very small, decrease each time by 3 to 4 minutes.
Place the meat on a grill. Set the spring onions and garlic apart. Half degrease the cooking juices. Pour a little white stock, cook over low heat, loosening all the juices with a spatula. Repeat the operation three times, then pour everything into a sauté pan and let reduce for 20 minutes. Filter the juice. Put the spring onions, green garlic and a pinch of savory in this juice. Leave to infuse for 10 to 15 minutes off the heat.
Heat a tablespoon of olive oil in a sauté pan, add 20 g of butter. Brown the fennel in it. Parmesan powder.
Heat a tablespoon of olive oil in a sauté pan and just let the fava beans 'snap' with a little savory for a few minutes.
Reheat the juice and add the juice that has drained from the meats. Divide the meats and vegetables between the plates. Add a little juice. Serve immediately.
Source L’Atelier d’Alain Ducasse. by Frank Cerutti. At Hachette.
