Video Recipes, Main course
Steamed loin of lamb with asparagus and almonds, with Zucchi Dolce Fruttato extra virgin olive oil
4
people
40′
(cooking time)
4h
(total time)
Difficulty
Difficult
Ingredients
Rack of Lamb | 600 g |
Asparagus | 100 g |
Cardamom Herbs | |
Wild Fennel | |
Juniper Berries | |
Flake Salt | |
FOR THE MARSALA SAUCE | |
Marsala | 100 g |
Onion | 100 g |
FOR THE FINISHING | |
Peeled Almonds | 30 g |
Salt and Pepper |
Instructions
Remove the fat from the loin and bone the rack of lamb. Then remove the connective tissue.
Wash the asparagus, trim off the ends of the spears and cut them into diamond shapes. Rehydrate the peeled almonds in cold water for at least 4 hours and cut them into two flat halves.
Prepare the water with the spices in a saucepan and bring to the boil. Place a bamboo steamer on top of the pan and put the loin in it; steam for three minutes per side.
Add the asparagus and cook for about two minutes.
Leave the meat to stand for a few minutes, level the sides and cut in half.
Add the asparagus to the almonds and season with Zucchi Dolce Fruttato Zucchi evo oil, salt and pepper.
For the marsala sauce: break up the lamb bones removed from the meat and place on a roasting tray with the lamb trimmings, place in the oven at 180°C and roast for 30 minutes.
Transfer the roast bones to a saucepan, add the onion and cover with cold water. Bring to the boil and skim off the impurities which come to the surface. Boil for at least a couple of hours. Filter the liquid obtained and reduce it to obtain a denser liquid.
Bring the marsala to the boil and add it to the brown condensed stock obtained to form the sauce.
Serve, arranging the meat medallions, asparagus and almonds, garnish with the marsala sauce and salt the meat with the flake salt. Complete the dish with a dribble of Zucchi Dolce Fruttato EVO oil.
Wash the asparagus, trim off the ends of the spears and cut them into diamond shapes. Rehydrate the peeled almonds in cold water for at least 4 hours and cut them into two flat halves.
Prepare the water with the spices in a saucepan and bring to the boil. Place a bamboo steamer on top of the pan and put the loin in it; steam for three minutes per side.
Add the asparagus and cook for about two minutes.
Leave the meat to stand for a few minutes, level the sides and cut in half.
Add the asparagus to the almonds and season with Zucchi Dolce Fruttato Zucchi evo oil, salt and pepper.
For the marsala sauce: break up the lamb bones removed from the meat and place on a roasting tray with the lamb trimmings, place in the oven at 180°C and roast for 30 minutes.
Transfer the roast bones to a saucepan, add the onion and cover with cold water. Bring to the boil and skim off the impurities which come to the surface. Boil for at least a couple of hours. Filter the liquid obtained and reduce it to obtain a denser liquid.
Bring the marsala to the boil and add it to the brown condensed stock obtained to form the sauce.
Serve, arranging the meat medallions, asparagus and almonds, garnish with the marsala sauce and salt the meat with the flake salt. Complete the dish with a dribble of Zucchi Dolce Fruttato EVO oil.
