€ 66.00
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Eastern Braised Lamb with Asparagus
Ingredients for six serves:
* 1 kg Lamb
* 1 kg Asparagus
* 2 cloves Garlic
* 2 glasses of White Wine
* 60 g Butter
* 1 Lemon
* 2 tablespoons Extra-Virgin Olive Oil
* 2 Egg Yolks
* Thyme
* Salt and Pepper
* 1 kg Lamb
* 1 kg Asparagus
* 2 cloves Garlic
* 2 glasses of White Wine
* 60 g Butter
* 1 Lemon
* 2 tablespoons Extra-Virgin Olive Oil
* 2 Egg Yolks
* Thyme
* Salt and Pepper
PREPARATION METHOD: Cut lamb into pieces, place them in a saucepan and brown them with 40 g of butter, add salt, pepper and thyme, sprinkle with white wine. Cook the meat for about 50 minutes on low heat, turning it often and adding a bit of water. Brown the garlic with 2 tablespoons of olive oil and 20 g of butter, remove it when golden, add asparagus tips.
Cook it for 10 minutes. Season with salt and pepper and add the juice and grated rind of lemon and cooked lamb. Stirring gently, cook for another 10 minutes. Remove from heat, add the egg yolks and serve immediately.
