The Silence of the Lambs in Spring – Fruity and Strong at the Same Time

Preheat the oven to 220 degrees.

Rinse the potatoes, cut them in half lengthwise without peeling them, and spread them evenly on a baking tray with the cut side facing up. Drizzle with olive oil and season with salt. Bake for 15 min.

Chop thyme and parsley. Chop rosemary, except for three sprigs, as well. Chop the chopped kitchen herbs with two cloves of garlic and the slices of toast in a food processor. Grate the zest of the lemon, squeeze the juice. Add the lemon zest to the chopped amount form and then place on a flat platter.

Season the lamb with salt and pepper, roast in olive oil and a little bit of butter for five minutes over medium heat, with three unpeeled garlic cloves and three sprigs of rosemary. Then cook in the heated stove for another five minutes. Now remove the meat. Mix mustard with honey, brush the meat with it and roll it in the spice mixture. Cook in the stove for five minutes, then rest for five minutes.

Peel asparagus spears, cut into four centimeter long pieces and cook in salted water until crisp, drain. Fry briefly in olive oil.

Mix dressing of powdered sugar, olive oil, juice of one lemon, salt and pepper.

Cut the strawberries in half and mix with the lukewarm asparagus. Finally, add finely chopped mint. Reduce the demi-glace and flavor with gin. Season the stock with a little bit of chili. Place the lettuce on a plate, add the lamb and the asparagus.

Related Recipes:

Saffron Risotto with Asparagus and Zucchini FlowersFor the saffron risotto with asparagus and zucchini flowers, first cut the asparagus spears into pieces and... Asparagus Tempura with Soy FoamA more wonderful asparagus recipe: Rinse the potatoes well and make with the peel. Remove the skin evenly from... Roasted Monkfish Medallion on Rocket Risotto and Mediterranean ParadeiserMonkfish medallions: Portion the monkfish medallions from the fishmonger into four pieces ss 150 grams. Roast... Peasant Style Asparagus and Strawberry OmeletA bean recipe for every taste: Make the potatoes, remove the skin, cool and cut into fine slices. Remove... Garlic in OilFor the garlic in oil, first cut the garlic bulbs into individual cloves, blanch briefly in hot water with the... Roasted Monkfish Cutlet in Olive Crust with Olive Oil Sabayon and Potato and Tomato VegetablesMonkfish chops: Rinse the monkfish chops parried and prepared by the fishmonger and dry them well. Marinate... Leg of Lamb with Asparagus PolentaA delicious recipe for the asparagus season: (*) for 6 to 8 people, each according to gigot size Preparation... Spring Salad with Colorful Lentils and Roasted QuailSoak the lentils separately in enough water for about 120 minutes, then drain. Make the champagne lentils in... Vegetarian Country Liver SausageSoak the lentils in the vegetable bouillon for one night. Chop 2 onions into cubes – set aside. Cut the... Fish Soup with Saffron RouilleIt is best to have the fish filleted immediately at the fishmonger’s, but take the carcasses with you...