By Xavier Paccagnella
Published on 28 Mar 21 @ 12:37 pm
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Example with a classic of Easter celebrations: lamb, South of France version.
The recipe: lamb from the Pyrenees and onions in vegetable caponata (4 people)
To prepare a lamb from the Pyrenees the way of chef Pierre Augé (La Maison de Petit Pierre, in Béziers) follow his advice:
Start by poaching the two sweet onions in 1 liter of water and 50g of star anise and ginger vinegar. Then put them in the oven and cook at 160 ° in this broth for 30 to 35 minutes. Then let cool without draining.
For the vegetable caponata, put in a casserole dish with a little olive oil, the eggplants, celery, onion, half a clove of garlic, tomato paste and sugar. Simmer for 15 to 20 minutes over low heat. The consistency should be that of a ratatouille. Deglaze with Coursan vinegar then add the olives, capers and anchovies. Salt and pepper to your liking.
Finally, take an ovenproof casserole dish and put half the hay in the bottom. Place the rack of lamb on it and cover it with the remaining hay. Bake and roast for about 15 minutes at 180 ° C. Let rest.
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Ingredients
1 rack of lamb from the Pyrenees, 6 ribs
2 beautiful sweet Cévennes onions
100g hay
Star anise and ginger vinegar
Vegetable caponata:
300g diced aubergines
100g celery branch cut into brunoise
1 chopped onion
1/2 garlic clove, chopped
1 tablespoon of tomato paste
10g of sugar
30g blanched green olives
10g chopped capers
10g anchovies
Salt / pepper / Coursan vinegar with Madagascar pepper
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–The House of Petit Pierre
Born in Béziers into a family of craftsmen, Pierre Augé spent his childhood in the kitchen and very early on developed a love for local products. After a hotel school, he multiplied for 10 years his experiences with renowned chefs such as Eric Frechon in his eponymous restaurant, Frédéric Anton (Pré Catelan), Yves Camdeborde (La Régalade), or with Pierre Gagnaire at Sketch in London and finally at the Hotel Murano where he won his first place as Chef.
Dressing advice: Cut the rack of lamb and place the meat on a plate. Incise the onions from top to bottom and gently remove the inner leaves * to obtain a hollow onion, then stuff with caponata. Decorate with a few edible flowers.
In 2010, he returned to Béziers and bought, with his wife Fanny, his father’s restaurant, which he renamed ” The House of Petit Pierre “. It was that same year that Pierre became known to the general public by becoming a finalist for the first season of the Top Chef show. In 2014, he is back in this competition which he finally wins. Thanks to his signature cuisine, creative and giving pride of place to Mediterranean products, Pierre Augé has established himself as a key figure in Occitan and French gastronomy.
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