Lamb of Provence Recipe

Chef Romain Gandolphe at L'Isle sur la Sorgue's starred restaurant, Le Vivier, reveals a recipe for Lamb of Provence. Redo at home without moderation.

To have fun with gourmet and original flavours associations, Chef Romain Gandolphe at L'Isle-sur-la-Sorgue Le Vivier starred restaurant, reveals a recipe for Lamb of Provence that combines tradition and innovation.

A seasonal gastronomic inspiration to prepare at home with ease.

Suggestion from the sommelier: A well-known PGI of the Alpilles, from the Domaine de Trévalon (2014 vintage). Cabernet Sauvignon will enhance the vegetal touches of the watercress while the Syrah will enhance the taste of lamb and the roasted notes of spelt. This cuvée is both rich and silky quite in the image of this dish.

Sharpen your knives and your appetite: the starry kitchen is invited to your table!

Grilled confit Provence lamb shoulder/Ventoux spelt ravioles with feta /Creamy egg yolk/Cress coulis

Ingredients for 4 people

Ravioli Dough:

  • 300g of Ventoux spelt flour
  • 200g wheat flour type T45
  • 16 egg yolks
  • Salt

In the robot: mix the flour and the yolks and finish kneading by hand, film and reserve.

watercress grout:

  • 2 watercress boots
  • 2 leeks
  • 1 onion
  • 2 cloves of garlic
  • 20g ginger

Equiute the watercress, keep a few leaves for dressing, whiten the remaining leaves and cool in ice water, squeeze and set aside.
Wash onion, garlic and leeks.
Peel the ginger.
Slice watercress tails, onion, garlic, leek and ginger.
Sweat in butter, wet in water to high, cook 15min from boiling.
Mix then add the bleached watercress leaves, mix again, rectify the seasoning and set aside.

Lamb shoulder:

  • 1 shoulder of boneless lamb (1.2 kg approx.)
  • Honey for basting meat
  • garlic
  • Ginger
  • Thyme
  • Lemon zest
  • Salt et poivre

Tenderize the meat with a rolling pin (for example).
Brush with honey.
Chop the garlic and ginger and spread it all over the shoulder.
Sprinkle with thyme and lemon zest (microplane).
Roll using lined food film.
Bake 64°C for 12h.

Creamy egg yolk:

  • 6 eggs

Cook whole eggs at 70°C in a saucepan of water for 40 min, cool.
Break the eggs and separate the yolks from the whites, get rid of the whites.
Mix the yolks, season and reserve in pocket.

Feta:

  • 200g of feta
  • Lemon zest and juice of 1/2 lemon
  • Chives, salt, pepper

Mix everything and adjust the seasoning according to your taste.

Mounting the ravioli:

Spread the dough in the rolling mill as fine as possible.
Carve squares of 8cmx8cm.
Place the seasoned feta with a pocket in the center of the square.
Fold two opposite angles to obtain a triangle.
Bring back the remaining two angles end to end.

NB: a little flour on the worktop and on the ravioli will prevent the dough from sticking.

Ravioli recipe Le Vivier Isle sur la Sorgue

Finishing and dressing:

Slice the lamb and grill it in the grill or barbecue (ideal), (thickness approx. 3 cm).
Poach the ravioli in salted water to a boil until they rise to the surface.
Arrange in the plate 5 ravioli/pers.
Arrange the egg yolk in the form of a stitch.
Sprinkle with a few leaves of watercress.
Pour watercress coulis and taste.
Flower of salt and lemon zest.

Lamb of Provence by Le Vivier at L

It is possible to taste the Chef's dishes at home! Takeaway service from Wednesday to Saturday between 11:30am and 12:30 then 18:00 and 6.45 pm. The dishes will be dropped to you in your car in Drive solution. The menu changes every week. Find the star box on their website.

Le Vivier Restaurant
800 Cours Fernande Peyre - 84800 L'Isle sur la Sorgue
04 90 38 52 80

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Recette d'Agneau de Provence


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