Carré of milk lamb mash of peas asparagus and apple croque with bacon
Difficult
Fairly expensive
A delicious recipe with soft milk lamb, Belgian asparagus and apple.
 
 

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Category: Main course Lamb Frank Theunen
Seasons Spring
Cuisine Type French
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Ingredients

For 4 Persons

Ingrediënten

4 Milk lamb carrés
100 Peas
1 dl Chicken stock
1 dl Brown stock
4 Apples (Jonagold, ...)
100 g Pork belly bacon
1 bos White Asparagis

Carré of milk lamb mash of peas asparagus and apple croque with bacon Directions

    • Bake the carrés pink
    • Peel the asparagus and cook until al dente in some salted water.
    • Puree the peas with the chicken broth.
       
    • Bake the pork belly crispy and let it drain.
    • Cut slices of the apple and put the pork belly in between.
    • Warm everything up and dress as in the photo.
     

Recipe notes

Serve with a 'fondant potato': a potato cooked in chicken broth in the oven.

Wine tip: The chef is happy to serve a Côtes de Thongue 'Languedoc' from domaine La Clef, a vineyard with the Ecocert label of the Agriculture Biologique.

 

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