Grilled lamb epigram by Laurent Mariotte

Ingredients

3 servings

• 6 lamb epigrammes
• 1 dl green fruity olive oil
• 1 teaspoon dried oregano
• 5 sprigs of savory or thyme
• 2 sprigs of rosemary
• 1 teaspoon ground coffee
• fine grey sea salt
• freshly ground pepper
• Espelette pepper

Steps

1. 1

   Preheat your oven to 200°C (392°F) using the fan-grill setting, or heat your BBQ coals while leaving the grill grate on top.

2. 2

   In a shallow dish, mix the olive oil with the fresh herbs, oregano, and ground coffee. Season with salt and pepper, add the Espelette pepper, and mix again. Coat the meat with the marinade. Let it infuse for two hours in the refrigerator.

3. 3

   Roll the epigrams onto themselves and thread two onto each skewer. Place on the grill rack and cook in the oven for 7 minutes, or grill for 5 minutes on the barbecue. Flip and repeat the process. Serve with roasted potatoes.