Lamb brochette with celery and spiced juice & wild herb brioche

Quentin Allirand, chef at La Ferme du Bien-Être, proposes a recipe featuring roasting and local flora.

This recipe by Quentin Allirand, chef at La Ferme du Bien-Être restaurant in Saint-Julien-Chapteuil, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it as easy as possible.

Serves 6
Preparation time: 1 h 30
Cooking time: 4 h
Freezing/resting: 8 h/10 h

Ingredients for the lambspit

1 leg of lamb (1 kg)
1 celeriac
salt and pepper
1 l red wine
10 cl cognac

For the marinade

10 cl sunflower oil
10 g Espelette pepper
1 clove garlic
10 g dry thyme

For the charcoal cream

100 g fromage blanc
10 g vegetable charcoal

For the herb brioche

6 cl milk
6 g dried yeast
400 g flour
75 g sugar
5 g salt
5 eggs
270 g butter
20 g yarrow (flower)
20 g ash
20 g wild thyme

Steps for the lamb spit

The day before: remove the bone from the leg of lamb and cut it in two, remove the fat and sinews, set aside and keep the most tender parts of the lamb. Then roll the pieces in cling film and freeze overnight for easier carving the following day.
Lamb jus: peel the celery, brown the trimmings with the lamb bones and trimmings, deglaze with the cognac flambé, then moisten with the red wine. Reduce by half. Moisten with water until level, then simmer for 3 h before filtering.
Charcoal cream : If you have a barbecue, chimney or smoker, place your cream in a container and leave it on the edge to smoke lightly.or indoors if you can control the temperature (do not exceed 35°C).
On the day, mix the smoked cream with the charcoal.
Lamb kebab: cut the celery and leg of lamb into 2 mm strips (cooked for 1 h beforehand), and mix 1 h with the marinade.
Alternate strips of lamb and celery on the spit. Cook on a roasting spit until nicely colored on the outside (alternatively, place the spit horizontally on a dish and cook for 15 min at 180°C, turning halfway through).
Brioche aux herbes: heat the milk to 35°C (you can test with your finger). Pour in the yeast and set aside.
Place flour, salt and sugar in the bowl of the mixer. Add the milk-yeast mixture. Turn on speed 2, add the eggs 1 at a time, then speed 3 for about 20 min. Once the dough sticks to the hook, leave to rest for 1 min. Slightly soften the butter, add it to the mixer and let it run for another 20 min.
Mix in the herbs. Place the dough in a container in a warm place to rise. Let it rise once, then chill for 2 h. Let it rise again, then chill for 7 h. Roll out the dough, sprinkle with wild herbs, then roll like a snail into a 45 g ball and leave to rise. Bake at 190°C for 50 min, then at 175°C for 50 min.

Chef's word:

" We've put the spotlight back on rotisserie cooking, the farm's ancestral way of cooking. Here, we're making a lamb spit accompanied by a brioche with herbs corresponding to the lamb's diet, as if to recreate its ecosystem. "

For furtherinformation:

La Ferme du Bien-Être, Bourgeneuf, 43260 Saint-Julien-Chapteuil
12/20 in the Livre des 109
Read Gault&Millau's review of La Ferme du Bien-Être

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