Rosemary lamb with green asparagus

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the rosemary crumble, peel and chop the onions. Peel and chop the garlic. Wash the rosemary, put 2 sprigs aside. From the rest, pluck the needles and chop. Heat 3 tablespoons of butter. Fry onions, garlic and chopped rosemary.

2. 2

   Season vigorously with salt and pepper. Let cool in a bowl for about 5 minutes. Quickly work into crumbles with flour.

3. 3

   Wash the asparagus, cut off the woody ends generously. Roast pine nuts in a pan without fat, remove.

4. 4

   Dab meat dry. Heat the oil in a frying pan and fry the lamb salmon well all around. Season with salt and pepper. Remove and place on a baking tray lined with baking paper, set the pan aside.

5. 5

   Spread the crumble on the lamb salmon, press down a little. Place the rosemary sprigs on the tray. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for about 15 minutes.

6. 6

   Cook the asparagus in boiling salted water covered with 1 teaspoon sugar for about 8 minutes. Melt 2 tbsp. butter in a frying pan. Remove meat from the oven and let it rest for about 2 minutes. Serve with drained asparagus.

7. 7

   Add butter and pine nuts. Potato gratin with dried tomatoes is also delicious.

8. 8

   Drink tip: light red wine, for example a young Bardolino

Nutrition Facts

KCAL
460 kcal

CARBS
10 g

FATS
26 g

PROTEINS
43 g