A real Barbi ‘pièce de résistance’ this classic French dish was actually inspired by my favourite haunt – Corsica. The juicy, spicy meat topped with fragrant Herbs de Maquis is a perfect reminder of a beautiful, unspoilt Island – best with a glass of Nielluccio!
What you need
What you do
Cut garlic cloves in half and rub over meat
Mix wine and oil and pour over meat, work in.
Grind peppercorns and sprinkle half over meat then add mixed garam masala and oregano. Cover refrigerate for up to 4 hours.
Remove and sear on hi-heat, then remove to medium heat for around 5 mins
Leave to cool for up to 5 mins then cut grain-wise and serve.
