recipe has been published with the kind permission
of Alex Mackay who,
among other things, runs Le
Baou D'Infer cookery school. Alex is the
former director of the cookery school at Raymond
Blanc's world famous Le Manoir aux Quat' Saisons.
He has also worked in the kitchens of three two-star
Michelin restaurants in France, making him as
informed about French cuisine as he is fluent
in the language.
part of the year Alex runs Le Baou D'Infer, a
cookery school with a difference. Located in the
heart of the breathtaking Provençal countryside,
yet just twenty minutes from St Tropez, the school
is in the grounds of a working vineyard, steeped
in the dappled light and the fragrance of herbs
which make this area of France so unforgettable.
The great thing is that anyone can enrol for a
week with Alex.
Baou D'Infer is a unique cookery school, in particular
because of its intimate class sizes. There is
a maximum of six students per course, which means
that you will have Alex Mackay's undivided attention,
whatever your culinary questions or requirements.
Personal encouragement and Alex's total involvement
are assured for every guest, which means you get
the ultimate enjoyment and a sense of confidence
and achievement from your time there.
small leg of Lamb
8 cloves Garlic, peeled
1 bunch of Rosemary
Olive oil for frying
Macerated Oil / Vinaigrette:
Extra Virgin Olive Oil
1 Small bunch of Rosemary
1 Small bunch Basil
50 ml Olive oil
3 cloves. Garlic, crushed
Zest and Juice of 1 Orange
3 tbs Vegetable oil
2 tbs Balsamic Vinegar
Salt and Pepper to season
1 level tsp Salt
The juice of 1 unsprayed lemon
Large Red Peppers
50 ml Olive oil
3 tbs Vegetable oil
3 cloves Garlic, peeled and finely chopped
your oven to 190°C / 375°F / Gas mark
bone the leg of lamb then cut it into 6 steaks.
each a few times with the blade of a small knife
then insert a piece of garlic and rosemary into
each. Set aside
the 150 ml of olive oil until it is just lukewarm,
chop half of the herbs and add them to it along
with the garlic and orange zest. Allow the oil
to macerate until the other elements of the
dish are ready.
a serrated knife cut off the leaves of the artichokes
about 2/3 of the way from the top. Cut away
the tough outer leaves from around the outside
until you have only the pale green interior.
the stalk then place the artichokes into a pan
that just holds them.
completely with water (approx. 1 litre), add
the lemon juice and the salt then top them with
a piece of parchment paper. Bring to the boil
rapidly then simmer gently for about 40 minutes
until you can easily push the tip of a small
knife into the base of the artichokes.
the chokes(soft centres) with a teaspoon then
place the artichokes back into their cooking
liquor until needed.
each pepper into four and remove the stems and
seeds. Place them skin side down in an oven
proof tray with the olive oil. Sprinkle over
a little salt and sugar, cover with tin foil
then roast in the preheated oven for 30 - 35
minutes until they soften.
them from the oven and put them into a bowl
with their cooking juices, cover the bowl tightly
with clingfilm then allow to stand for 10 minutes
before peeling the peppers. (This process makes
them much easier to peel).
the cooking juices to the macerated oil. Reserve
the courgettes into 3/4 cm slices on the bias.
Heat a large frying pan with the 3 tbs oil then
sauté them for 4 minutes colouring them
as little as possible, add the diced garlic
and sauté for a further minute.
them well and reserve on a plate until needed.
out the pan then heat it again with the 75 ml
vegetable oil, cut the aubergine in 1cm slices
then add them in a single layer and fry for
2 - 3 minutes each side until they are golden
brown, season them with salt and pepper then
de-glaze the pan with the balsamic vinegar.
Continue cooking until the vinegar is completely
the aubergines with the courgettes.
a frying pan with a little olive oil then salt
the lamb steaks and place them into the pan
working away from yourself. Fry over a medium
heat for about 4 minutes each side then transfer
them from the pan onto a rack over the top of
a plate. Put this in a warm place to rest.
the pan with the orange juice then strain the
macerated oil into it and season well, add any
juices that have escaped from the lamb. Keep
the slices of pepper, courgettes and aubergines
around the bottom of an ovenproof dish, place
this into the oven to reheat slightly then cut
each artichoke in half. Place them on top of
the olive oil mixture over, garnish with the
remaining herbs and serve
6 - 8