Les Plats Famililaux: Leg of Lamb à la Ficelle & Boulangère Potatoes

Les Plats Famililaux at Sardine.  Enjoy a whole Leg of Lamb, stuffed with tapenade, strung up, and cooked slowly à la ficelle over a charcoal fire, basted with rosemary, lavender, cayenne pepper and olive oil as it turns.

The lamb, once roasted, rests atop a dish of boulangère potatoes which happily absorb the juices

Accompanied by a dish of whatever vegetables are of the moment - peas and young lettuces in spring, a ratatouille in the height of summer, perhaps, and buttery brassicas in the colder months

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