Two Kinds of Lamb with Saffron Sauce and Green Asparagus Spears

Look forward to this fine asparagus recipe:

Preheat the oven to 160 °C convection.

Two of the lamb Cut the bread into cubes and mix with the milk. Remove the peel from the onion, cut into cubes and sauté in a frying pan at low temperature in a tablespoon of oil until translucent. Grate some zest from the lemon and orange. Mix the eggs with pepper, mustard, salt, nutmeg and a little bit of lemon and orange zest.

Cut dried tomatoes into strips. Cut avocado into cubes. Chop parsley and half a clove of garlic. Mix both types of minced meat with the dried tomatoes, avocado, soaked bread, whisked garlic, thyme, eggs, a little bit of cinnamon grated, diced onion and parsley. Cut the top of the peppers into small pieces and remove the seeds from the peppers. Fill the bell pepper with mince mixture and put the lid on repeatedly. Place the stuffed peppers in a deep baking tray and cook in the heated oven for about eight to ten minutes. (The stuffed peppers can be prepared in the steamer as well, if desired). Preheat the oven to 100 degrees.

Sear the saddle of lamb in a frying pan with a tablespoon of oil. Place the saddle of lamb in the preheated oven for 20 to 25 minutes. Then toss in a frying pan with the remaining oil, the cinnamon stick, the vanilla bean, a clove of garlic, a tiny bit of ginger and chili salt.

Saffron sauce Peel the potatoes.

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