Roast suckling lamb with spring vegetables

Agneau de lait rôti et petits légumes de printemps

Agneau de lait rôti et petits légumes de printemps

Roast suckling lamb with spring vegetables

On this plate, it’s springtime: suckling lamb, baby vegetableswhat more could you ask for? Sunshine? Prepare this recipe and please your friends and family.

Preparation time: 45 minutes – Cooking time: 45 minutes

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For spring vegetables Cut the radishes in 4, keeping some of the tops. Cut the asparagus into bevels, keeping the tips on 4 to 5 centimetres. Poach all the vegetables (radishes, asparagus, peas and beans) separately in boiling salted water for 3 to 4 minutes and drain.

Dressing In the jars, pour a little hot garlic cream (on top of the carrot cookie already spread in the jars). Then add the spring vegetables and decorate with asparagus tips and radish quarters. Present, on large flat plates, a piece of suckling lamb with the roasted garlic cloves and the jar of spring vegetables.

Chef’s Tip: Régilait milk powder makes the cookie soft, absorbs the excess water from the carrots and allows you to obtain an airy, fluffy garlic cream.

Enjoy !

Source : Régilait press kit

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