Preheat the barbecue on medium-high heat.Rub the lamb with the peppercorns and 2 ml (1/2 tsp.) of garlic flower. Salt to taste. Cook on the barbecue on medium-high heat for 4 to 5 minutes per side.Meanwhile, combine the crème fraîche with the rosemary and the rest of the garlic flower. Salt to taste. Serve with the grilled lamb.

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1 cup (250 mL) crème fraîche (around 40% fat) 4x7 oz (4x200 g) slices of lamb legs 1/2 tsp. (2 mL) pink peppercorns, cracked 1 1/2 tsp. (7 mL) garlic flower, chopped (kept in olive oil) Salt 1 tsp. (5 mL) fresh rosemary, chopped