Lamb Breast Roll With Fried Asparagus
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
- 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.
- Heat some vegetable oil in a skillet over medium heat and cook the meat roll on all sides until golden brown.
- Melt the butter in a skillet over low heat and cook the asparagus for 2-3 minutes on both sides.
- Slice the meat roll and serve it garnished with asparagus and salad.