Slow Roasted Lamb with Charred Asparagus and a White Wine Reduction
Slow Roasted Lamb with Charred Asparagus and a White Wine Reduction

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, slow roasted lamb with charred asparagus and a white wine reduction. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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Great recipe for Slow Roasted Lamb with Charred Asparagus and a White Wine Reduction. Even the title's a bit of an epic. This also coincided with the week we've started to get delivery of a food.

To get started with this recipe, we must first prepare a few components. You can have slow roasted lamb with charred asparagus and a white wine reduction using 9 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Slow Roasted Lamb with Charred Asparagus and a White Wine Reduction:
  1. Take 1 lamb shoulder, bone in
  2. Make ready 1 cup white wine
  3. Make ready 3 piece rosemary
  4. Get bunch mint
  5. Prepare 1 1/2 tsp ground cumin
  6. Make ready 1 lime
  7. Get dash olive oil
  8. Make ready dozen Asparagus heads
  9. Prepare sea salt

Slice the mushrooms, then add them to the pan. Even the title's a bit of an epic.. There are variations across different cities and homes but what makes this dish special is the very slow cooking withou. Carefully add half of the vegetable oil to the skillet, toss to coat asparagus with oil, and season with salt and pepper to taste.

Steps to make Slow Roasted Lamb with Charred Asparagus and a White Wine Reduction:
  1. Preheat the oven to 140°C. Put about 3 stalks of rosemary, a full handful of mint, 1 1/2 tsp cumin, the juice of a lime and a dash of olive oil in a blender and blend to a paste.
  2. Slash the lamb deep about 4 times, through the fat and down to the bone. Rub it all over with the paste you’ve made, getting right into the cuts. Put it in an ovenproof dish or tray and stick it in the oven. 750g took about 2 hours to cook till it was safe to eat and a nice pink in the middle.
  3. I strongly recommend using a meat thermometer. You want to get it to about 60-65c in the middle. It keeps cooking as it rests so that should work out whatever the weight.
  4. About half an hour in, pour in a stingy glass of wine, like you’d pour for that guy who keeps telling racist jokes, but you’re too polite to just kick out. If it dries out too soon, add a bit more. Feel free to keep drinking the wine.
  5. About 10 minutes from the end, turn the oven up to about 190°C, to crisp up the fat and brown the outside.
  6. Rest the lamb on a plate. Pour another half glass of wine onto the sticky, slightly burnt, marmitey residue on the bottom of the roasting tray and scrape around it to loosen it up. Pour this into a saucepan, dilute with a little water or stock and simmer it down on the hob. Taste it to work out when it’s done.
  7. While this simmers, chuck the asparagus in a grill pan. When it’s slightly charred on both sides, it’s cooked. Drizzle a little olive oil on, and season with salt and pepper.
  8. Pull the meat apart with a fork into uneven parts, only carving where necessary, and plate up, spooning over some of the rich, tasty reduction at the end.

Transfer asparagus to a warmed serving plate. Braised Lamb Shank Slow Braised Tender Lamb Shank served with Natural Jus, Seasonal Vegetables and Yukon Gold Mashed Potatoes. Atlantic Salmon Pan Seared Salmon served with Roasted Potatoes, Seasonal Vegetables and Citrus Beurre Blanc. Chicken Ballotine Deboned Chicken Leg stuffed with Mushroom, Goat Cheese and Chives. A red wine sauce is a simple reduction, and it is an excellent sauce to serve with lamb, steaks, roast beef, or duck.

So that’s going to wrap it up for this special food slow roasted lamb with charred asparagus and a white wine reduction recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!