Leg of Lamb with Asparagus Polenta

A delicious recipe for the asparagus season:

(*) for 6 to 8 people, each according to gigot size Preparation Mix garlic with mustard, honey and mint leaves. Season heartily with salt and pepper. Put this mixture in the lamb gigot where the butcher has removed the tubular bone. Seal with toothpicks. Rub meat well with salt and pepper.

Peel asparagus, remove hard ends, cook in plenty of boiling salted water until tender, drain, rinse and drain.

Preparation Preheat oven to 220 °C. Brown meat in the mixture of olive oil and butter (1) on all sides. Add shallots (1) and roast in oven for 35 to 40 min, depending on thickness. Now lightly cover with aluminum foil at 60 °C heat for 60 min.

Foam butter (2), brown shallot cubes (2) in it and add polenta flour. Heat while stirring with a wooden spoon and pour in hot milk. Add salt, bring to a boil and cook on low heat for ten minutes. The quantity should only bubble gently and not boil down. Keep stirring so that the cornmeal does not stick to the bottom of the pan. Shortly before serving, stir in the asparagus cut into 2 to 3 centimeter long pieces, the whipped cream and the mountain cheese. (The polenta should flow easily.) Cut the lamb shanks in front of the guests and place a shallot in its skin on each plate with the meat.

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