Tender lamb cooked just pink, teamed with a legion of asparagus soldiers and some sweet little Jersey Royals…
I think lamb and asparagus go together so perfectly, and at this time of year, when the asparagus is in, this is a regular favourite.
It’s quick and delicious, and perfect for a late spring evening.
Serves 2
2 x lamb neck fillets, about 200g each
1 shallot, peeled and finely chopped
2 cloves of garlic,peeled, crushed and finely chopped
½ tablespoon rosemary, finely chopped
a glass of white wine
2 tablespoons olive oil
25g cold butter
salt and freshly ground black pepper
1. In a heavy sauté pan, heat olive oil over a medium heat. Season the lamb fillets with salt and pepper and pan fry until nicely browned on the outside, and soft medium pink in the middle — about six minutes a side. Remove from the pan and set aside to rest.
2. Lower the heat and add the shallot. Sauté until it’s beginning to colour, then add the garlic and the rosemary. Continue cooking for another minute or so, then add the wine.
3. Bubble up the wine in the pan, scraping up any cooking residue, until it’s reduced by about half and the alcohol has cooked off. Then stir in the butter so that the sauce becomes rich and silky.
4. Cut each lamb fillet into slices and serve with the sauce.
