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...
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Ingredients
- 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
- 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 white wine vinegar
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