Roast Lamb with Asparagus

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Roast Lamb with Asparagus
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Health Score:
8,1 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 3 h. 20 min.
Ready in

Ingredients

for
4
Ingredients
1 Leg of lamb (1.8 kg, with bone)
2 organic lemons
8 shallots
2 garlic cloves
6 tomatoes
salt
peppers
4 Tbsps olive oil
200 milliliters Red wine
200 milliliters lamb stock
2 sprigs rosemary
1 kilogram green Asparagus
1 pomegranate
1 Tbsp Grenadine
How healthy are the main ingredients?
olive oilrosemarylemonshallotgarlic clovetomato

Preparation steps

1.
Preheat the oven to 160 ° C upper and lower heat.
2.

Rinse lemons and cut into wedges. Peel shallots and cut into wedges. Peel garlic and cut into thin slices. Blanch tomatoes in hot water, rinse in cold water and peel. Quarter, remove seeds and dice.

3.

Rinse lamb and pat dry. Season with salt and pepper. Heat 2 tablespoons of oil in a roasting pan and brown meat on all sides. Add lemons, shallots, tomatoes and garlic and saute for a few minutes. Deglaze pan with wine and a little stock. Add rosemary and roast in preheated oven at 160°C (approximately 325°F) for about 2.5 hours. Turn meat occasionally and baste with cooking juices and add more broth to the pan, if necessary.  

4.

Peel bottom thirds of asparagus. Heat oil in a pan and saute asparagus for a few minutes. Season with salt and add a little water to the pan. Simmer, covered, for about 1 minute. 

5.

Halve pomegranate and remove seeds.  

6.

Remove lamb from the pan and season sauce with salt and pepper. Arrange lamb with vegetables on a platter and drizzle with a little sauce. Sprinkle with pomegranate seeds. Serve accompanied by the rest of sauce.