• 1 milk fed
lamb leg around 34 / 39 oz
• 6 cloves of garlic in the skin
• 15 asparagus
• 18 oz spring onions
• 2 peeled tomatoes / cored and cut into 4
• 5 oz dry white wine
• 1 sprig rosemary or curry
• 1 oz sugar
• 5 oz butter
• 17 oz clarified butter
• ½ liter of spicy chicken stock
• Pm salt
• Pm Espelette pepper
• Pm olive oil or grape seed oil
Share the recipe :
Have your butcher bone the
saddle and trim the flesh from the shank bone. Massage it with the pure sea
salt and powdered Espelette pepper, then marinate for 2 or 3 hours with a
little olive oil or grape seed oil.
Peel and thoroughly wash the spring onions.
Shorten the asparagus to 5/6 cm and scrape off the scales around the spears with a vegetable peeler; then peel off the skin from the bottom of each asparagus using a sharp paring knife, wash well.
In a casserole or roasting
pan, heat the clarified butter, then roast the lamb until the
surface becomes a nice golden coloring. Remove the lamb, and the cooked butter. Add butter
and throw the spring onions previously salted and sweetened in the pan, then
add the garlic, cook until they turn golden. Add a sprig of rosemary or curry.
Add the lamb in the pan, deglaze several times with white wine, then add the tomato wedges, and then put it in the oven thermostat 9. Turn the lamb regularly in order to glaze it on each side. When the spring onions are tender, and the lamb cooked, remove and set aside. Add the asparagus blanched 2 minutes in boiling salted water and refreshed in ice water. Finish the sauce with a little spicy chicken broth.