• 1serving
  • 10minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2, B3, B9, B12, C, E
MineralsIron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 handfuls flat leaf parsley , finely chopped

  2. 1 handfuls rosemary , finely chopped

  3. 1 clove garlic , crushed

  4. 2-3 tbsp dry breadcrumbs

  5. 1 portion loin or canon of lamb

  6. 2 egg whites , lightly beaten

  7. olive oil , for frying

  8. a few stalks of white asparagus

  9. 1 alexander stem or asparagus , (see cook's note)

  10. 1 handfuls mint

  11. 1/2 tbsp sugar

  12. 1 tbsp olive oil

  13. 1 splashes white wine vinegar

Instructions Jump to Ingredients ↑

  1. Mix the parsley, rosemary, garlic and breadcrumbs together.

  2. Season the lamb with salt and freshly ground black pepper and dip into the beaten egg white, letting any excess drip off. Roll the lamb in the breadcrumb mixture until it is completely coated.

  3. Add a little olive oil to a hot frying pan and fry the lamb for 2-3 minutes on each side. The lamb should still be pink on the inside and the crust should be golden. Remove the lamb from the pan and leave to rest for a few minutes.

  4. Peel and trim the asparagus stalks and the alexander. Bring a pan of salted water to the boil, add the asparagus and alexander and cook for 4 minutes, then drain.

  5. For the dressing: using a pestle and mortar, crush the mint and sugar to a paste, add the olive oil and a splash of vinegar to bring the mixture to a salad dressing consistency.

  6. To serve, put the asparagus and alexander on a plate and spoon the dressing over. Slice the lamb and place it on top of the asparagus and alexander and spoon over any remaining dressing.

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