“This is a perfect recipe for serving a crowd. It’s easy to make, and once it’s in the oven, you can focus on your guests” – Charles Compagnon
- 1 leg of lamb
(about 4½–5½ lb./2–2.5 kg)
- 8 Italian green peppers
- 6 golden zucchini
- Extra-virgin olive oil
- 2 sprigs rosemary
1Preheat the grill and preheat the oven to 340°F (170°C/Gas Mark 3).
2Season the leg of lamb with salt and sear it on all sides over the grill. Set aside.
3To char the peppers, place them directly over the coals and quickly turn them over. Transfer them to a roasting pan.
4Cut the golden zucchini in half lengthwise and brown on the grill rack. Drizzle with olive oil, then place in the roasting pan with the peppers.
5Arrange the rosemary sprigs and lamb over the vegetables. Roast in the oven for about 35 minutes, until the lamb is cooked.
Extracted from Coming Home to Nature: The French Art of Countryfication by Estelle Marandon, Gesa Hansen, Charlotte Huguet (Flammarion, 2022).
Recipe © Charles Compagnon
Photo credit © Nathalie Mohadjer