Herb Lamb with Asparagus

Ingredients

• 500 g white asparagus
• 500 g Green Asparagus
• Salt
• sugar
• 0.5 untreated lemon (juice and zest)
• 60 g stale white bread
• 2 handfuls parsley
• 2 Handfuls Basil
• 3 sprigs rosemary
• 3 stems thyme
• 1 Garlic clove
• 80 g Butter
• pepper (ground)
• 600 g lamb loin (trimmed and kitchen-ready)
• 2 tbsp Vegetable oil
• 1 tsp sweet mustard
• 50 g walnut kernels
• 1 tsp paprika flakes
• coarse Sea salt

Instructions

1. 1.

   Wash both types of asparagus, trim the tough ends and peel the white asparagus. In a large pot bring salted water with 1 tsp sugar and lemon juice to a boil. Cook the white asparagus for about 10 minutes, then add the green asparagus and cook together for another 8 minutes until slightly firm. Drain, shock in cold water and let cool.

2. 2.

   Process the bread into crumbs using a food processor. Rinse the herbs, shake dry and pluck the leaves. Finely chop everything and set aside about half of the herbs. Peel the garlic and sauté it in 1 tbsp hot butter until translucent. Mix in the herbs and breadcrumbs, season with salt and pepper, and remove from heat.

3. 3.

   Preheat the oven to 200°C (400°F) with upper and lower heating.

4. 4.

   Wash the lamb, pat dry, season with salt and pepper, and sear all sides in hot oil until browned. Place on a baking sheet lined with parchment paper, brush with mustard, sprinkle the herb-breadcrumb mixture on top and press down. Bake for about 12 minutes until cooked through.

5. 5.

   Coarsely chop the walnuts. Melt the remaining butter in a pan, froth it once, then toss the asparagus in the hot butter and add the remaining herbs. Season with lemon zest, paprika flakes and coarse salt.

6. 6.

   Let the lamb rest briefly, slice, and arrange on top of the asparagus. Sprinkle with walnuts and serve immediately.