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.
- Time: 50 min
- Servings: 2
Source: SoDelicious
Ingredients
- For the meat: 1 teaspoon dried oregano
- teaspoon thyme powder
- teaspoon dried mint
- teaspoon fresh rosemary leaves
- salt
- pepper
- pound lamb breast, boned and with as much fat as possible removed
- tablespoon vegetable oil
- rosemary sprigs
- more vegetable oil For the shallot and mushroom mixture: 1 teaspoon vegetable oi
- shallot, chopped
- ounces of mushrooms, quartered
- red wine
- chicken stock For the asparagus: 1 tablespoon butter
- asparagus stalks For the salad: 0.5 celery, chopped
- red chili, sliced
- green chili, sliced
- tablespoon fresh parsley, chopped
- anchovies
- tablespoon caper
- tablespoon white wine vinegar