Tyrolean recipes - farm recipes
Entrée
Roast lamb with asparagus
ingredients ( Serves 8 )
4kg asparagus from Terlan
3 kg lamb
¼ l white wine
root vegetables
Stock
preparation
Cut lamb up into pieces and briefly sauté on the hob. When brown on both sides, season, add root vegetables and quench with white wine. Put lamb into oven, turning and pouring on stock at intervals. Roasting time is between 60 and 90 minutes. Peel asparagus, boil until just crunchy and serve with the lamb.
Have fun cooking
Helene Schwarz
Farmer at ’Oberlegar‘ near Terlan, a ’Red Rooster‘ farm and inn
printwww.redrooster.it
