Roasted Young Lamb with Rice and Wild Asparagus

Ingredients

For 4:

• 2 kg lamb
• salt
• 2 sprigs rosemary
• 1 sprig sage
• ground black pepper
• 80 ml olive oil
• corn starch
• 100 ml red wine

For the side:

• 200 g parboiled rice
• 500 ml water
• 40 g butter
• salt
• black pepper
• 200 g wild asparagus
• sugar

Preparation

Wash and salt the meat and let it sit for an hour or two.

Rub it with rosemary and sage, sprinkle with pepper, and cover in oil. Put the meat in the oven preheated to 180°C and bake for about 1.5-2 hours, flipping the meat occasionally and basting it with water.

While the meat is baking, cook the rice. While the rice is cooking, clean and blanch* the wild asparagus.

When the lamb is done, strain the baking juice into a smaller saucepan and simmer it with red wine.

When the sauce boils, add some salt, thicken with cornstarch, and strain through a sieve.

On low heat, melt the butter and add the wild asparagus, season with black pepper, and add a bit of sugar to control the bitterness level.

When the asparagus are glazed** in the butter, add the rice and season to taste.

Serving

Cut the roast meat and serve covered in the roasting sauce with the rice and asparagus as sides.