Lamb Breast Roll With Fried Asparagus

  • Difficulty: Medium
  • 50 minutes
  • 2 servings

It’s always a great idea to season and flavor lamb meat. This is why we seasoned this roll with a mixture of oregano, thyme, mint, and rosemary. This is also why we pan-cooked the meat roll in a shallot-red wine mixture and garnished it with a spicy asparagus salad.

Ingredients Needed for Lamb Breast Roll With Fried Asparagus

    For the meat:

    1 teaspoon dried oregano
    1 teaspoon thyme powder
    1 teaspoon dried mint
    1 teaspoon fresh rosemary leaves
    salt
    pepper
    1 pound lamb breast, boned and with as much fat as possible removed
    1 tablespoon vegetable oil
    2 rosemary sprigs
    more vegetable oil

    For the shallot and mushroom mixture:

    1 teaspoon vegetable oil
    1 shallot, chopped
    10 ounces of mushrooms, quartered
    ½ cup red wine
    salt
    pepper
    1 cup chicken stock

    For the asparagus:

    1 tablespoon butter
    3 asparagus stalks

    For the salad:

    0.5 celery, chopped
    1 red chili, sliced
    1 green chili, sliced
    1 tablespoon fresh parsley, chopped
    2 anchovies
    1 tablespoon caper
    1 tablespoon vegetable oil
    1 tablespoon white wine vinegar

How to Make Lamb Breast Roll With Fried Asparagus

For the meat:
  1. Place the lamb breast skin-down on the work surface, sprinkle with vegetable oil, and spread the spice mixture all over it. Add the rosemary sprigs and roll. Tie it with three strings.
  2. Heat some vegetable oil in a skillet over medium heat and cook the meat roll on all sides until golden brown.
For the shallot and mushrooms mixture:
  1. Melt the butter in a skillet over low heat and cook the asparagus for 2-3 minutes on both sides.
For the salad:
  1. Slice the meat roll and serve it garnished with asparagus and salad.

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