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Individual Mini Lamb Roasts with Asparagus and Goat Gouda
4 slices of leg of lamb, about 6 ozs. each
salt and ground pepper, to taste
3.5 ozs. goat Gouda
12 to 16 leaves of fresh basil
20 blanched and cooled asparagus
1/2 small red onion, finely chopped
1 roasted red pepper, rinsed and drained
1 tbsp. olive oil
Coating:
2 slices of fresh bread, crust removed
1 1/2 tsps. Herb de Provence
1/2 tsp. garlic salt
4 tsps. Dijon mustard
Sauce:
1 roasted pepper, rinsed and drained
1/2 cup lamb stock or chicken broth
1 tbsp. fresh basil, chopped
Heat oven to 375 degrees.
Pare the lamb, remove bone and fat. Flatten each slice between two pieces of plastic wrap and tenderize with a rolling pin. Salt and pepper.
Cut the gouda into 4 portions. Wrap each portion is basil leaves, to avoid having cheese run during cooking.
Place 5 asparagus near each slice of lamb, as well as a quarter of the onion, a quarter of the roasted pepper and one piece of basil-wrapped cheese. Roll up the lamb and secure with toothpicks as needed.
Heat the olive oil in a skillet and brown the mini roasts on all sides for about 5 minutes. Reserve.
Prepare the coating. Place bread, Herbs de Provence and the garlic salt in a food processor. Reduce until the bread is in fine crumbs. Spread Dijon over mini roasts and cover with herbed bread mixture.
Place meat on a roasting pan, put in oven and cook for about 20 minutes.
Meanwhile, use the mixer to grind together roasted pepper with basil and lamb stock. Pour into a small pot and heat the sauce. Cut the mini roasts into 2 or 3 pieces and dress them with sauce on the plates. Do not use too much sauce to allow for the full flavour of the roasts to come through. Serve immediately.
Serves 4.
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Individual Mini Lamb Roasts with Asparagus and Goat Gouda
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Category: Recipes
Prep Time: Cook Time: Total Time:
Individual Mini Lamb Roasts with Asparagus and Goat Gouda
4 slices of leg of lamb, about 6 ozs. each
salt and ground pepper, to taste
3.5 ozs. goat Gouda
12 to 16 leaves of fresh basil
20 blanched and cooled asparagus
1/2 small red onion, finely chopped
1 roasted red pepper, rinsed and drained
1 tbsp. olive oil
Coating:
2 slices of fresh bread, crust removed
1 1/2 tsps. Herb de Provence
1/2 tsp. garlic salt
4 tsps. Dijon mustard
Sauce:
1 roasted pepper, rinsed and drained
1/2 cup lamb stock or chicken broth
1 tbsp. fresh basil, chopped
Heat oven to 375 degrees.
Pare the lamb, remove bone and fat. Flatten each slice between two pieces of plastic wrap and tenderize with a rolling pin. Salt and pepper.
Cut the gouda into 4 portions. Wrap each portion is basil leaves, to avoid having cheese run during cooking.
Place 5 asparagus near each slice of lamb, as well as a quarter of the onion, a quarter of the roasted pepper and one piece of basil-wrapped cheese. Roll up the lamb and secure with toothpicks as needed.
Heat the olive oil in a skillet and brown the mini roasts on all sides for about 5 minutes. Reserve.
Prepare the coating. Place bread, Herbs de Provence and the garlic salt in a food processor. Reduce until the bread is in fine crumbs. Spread Dijon over mini roasts and cover with herbed bread mixture.
Place meat on a roasting pan, put in oven and cook for about 20 minutes.
Meanwhile, use the mixer to grind together roasted pepper with basil and lamb stock. Pour into a small pot and heat the sauce. Cut the mini roasts into 2 or 3 pieces and dress them with sauce on the plates. Do not use too much sauce to allow for the full flavour of the roasts to come through. Serve immediately.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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