← All recipes

🍽️ Braised Lamb with Pumpkin and Green Asparagus

1051 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg lamb shoulder (kitchen-ready, boneless)
• salt
• pepper (from the mill)
• 2 tbsp ghee
• 1 bunch soup vegetables
• 2 onions
• 1 tbsp tomato paste
• 0.3 l dry red wine
• 0.5 l vegetable broth
• 2 sprigs rosemary
• 1 bay leaf
• 3 peppercorns
• 400 g pumpkin flesh (e.g. Hokkaido)
• olive oil
• 300 g green asparagus
• 2 tbsp coarse mustard
• 2 tbsp soft butter
• 2 tbsp breadcrumbs
• 2 tbsp butter (for frying)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Rinse the meat under cold running water.
3. 3. Pat the meat dry with kitchen paper.
4. 4. Season the meat generously with salt and pepper.
5. 5. Roll the meat up tightly.
6. 6. Tie the roll securely with kitchen twine to hold its shape.
7. 7. Heat the ghee in a large casserole dish.
8. 8. Sear the meat roll on all sides until browned.
9. 9. Remove the meat from the casserole and set it aside.
10. 10. Clean the soup vegetables and the onions.
11. 11. Cut the vegetables and onions into coarse cubes.
12. 12. Sauté the vegetables in the meat drippings.
13. 13. Stir the tomato paste into the vegetables.
14. 14. Let the tomato paste roast briefly until it darkens.
15. 15. Deglaze the mixture with the wine.
16. 16. Pour in the broth.
17. 17. Place the meat back into the casserole.
18. 18. Add the herbs and spices.
19. 19. Braise the meat in the preheated oven for about one and a half hours.
20. 20. Cut the pumpkin flesh into wedges.
21. 21. Grease a baking sheet.
22. 22. Arrange the pumpkin wedges on the baking sheet.
23. 23. Drizzle the pumpkin with olive oil.
24. 24. Season the pumpkin with salt and pepper.
25. 25. Put the pumpkin in the oven halfway through the meat's cooking time.
26. 26. Roast the pumpkin until golden brown, turning occasionally.
27. 27. Peel the bottom third of the asparagus.
28. 28. Trim the woody ends of the asparagus.
29. 29. Bring salted water to a boil.
30. 30. Blanch the asparagus in the boiling water for 8 to 10 minutes.
31. 31. Remove the asparagus from the water.
32. 32. Shock the asparagus in cold water.
33. 33. Drain the asparagus well.
34. 34. Cut the asparagus tips into 8-centimeter long pieces.
35. 35. Halve the asparagus stalks lengthwise.
36. 36. Cut the stalks into 8-centimeter long pieces.
37. 37. Mix the mustard with the butter and breadcrumbs for the crust.
38. 38. Switch the oven to grill function.
39. 39. Remove the meat from the casserole.
40. 40. Coat the meat with the mustard mixture.
41. 41. Gratin the meat briefly under the grill until golden brown.
42. 42. Strain the meat jus through a sieve.
43. 43. Bring the sauce to a boil.
44. 44. Reduce the sauce slightly if necessary.
45. 45. Season the sauce with salt and pepper to taste.
46. 46. Melt butter in a pan.
47. 47. Toss the asparagus briefly in the melted butter.
48. 48. Season the asparagus with salt and pepper.
49. 49. Slice the meat.
50. 50. Plate the meat with the vegetables on pre-warmed plates.
51. 51. Serve the sauce separately.

Nutrition per serving

• kcal: 1051
• Protein: 62 g · Fett/Fat: 76 g · Carbs: 19 g