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Recipe for :

Leg Steak of Lamb with Provencal Vegetables

This 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.

For 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.

Le 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.


1 small leg of Lamb
8 cloves Garlic, peeled
1 bunch of Rosemary

Olive oil for frying

The Macerated Oil / Vinaigrette:
150 ml
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

The Aubergine:
1 large Aubergine
3 tbs Vegetable oil
2 tbs Balsamic Vinegar

Salt and Pepper to season

The Artichokes:
2 large Artichokes
1 level tsp Salt
The juice of 1 unsprayed lemon

The Peppers:
3 Large Red Peppers
50 ml Olive oil

The Courgettes:
2 Large Courgettes
3 tbs Vegetable oil
3 cloves Garlic, peeled and finely chopped


  • Preheat your oven to 190°C / 375°F / Gas mark 5

Prepare the Lamb:

  • Tunnel bone the leg of lamb then cut it into 6 steaks.
  • Prick each a few times with the blade of a small knife then insert a piece of garlic and rosemary into each. Set aside
  • Heat 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.


  • Using 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.
  • Peel the stalk then place the artichokes into a pan that just holds them.
  • Cover 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.
  • Remove the chokes(soft centres) with a teaspoon then place the artichokes back into their cooking liquor until needed.


  • Cut 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.
  • Remove 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).
  • Add the cooking juices to the macerated oil. Reserve until needed.


  • Cut 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.
  • Season them well and reserve on a plate until needed.


  • Wipe 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 evaporated.
  • Reserve the aubergines with the courgettes.


  • Heat 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.
  • De-glaze 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 warm.
  • Alternate 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 vegetables.
  • Pour the olive oil mixture over, garnish with the remaining herbs and serve

Serves 6 - 8

Alex Mackay