Roast lamb with spring asparagus stew

Ingredients

• 2 cloves of garlic
• 3 to 5 sprigs of rosemary
• a few sprigs of oregano
• 1 tablespoon of tomato paste
• 4 tablespoons of olive oil
• 2 lamb chops (or 12 lamb fillets)
• salt and pepper, to taste
• 600 g of small, new-season apples
• 800 g of green and white asparagus
• 3 onions
• 500 ml of chicken broth
• 150 g of crème fraîche
• 30 g of flour
• One bunch of parsley
• 400 ml of water

Finely chop the garlic and half of the herbs.

Combine half of the garlic and herbs with the tomato concentrate, 2 tablespoons of oil, salt, and pepper.

Rub the lamb with this mixture, then place it in an oven-safe dish and let it marinate for at least an hour.

Cut the apples into halves or quarters, depending on their size, and the asparagus into pieces.

Chop the onions and sauté them with the remaining herbs and garlic in 2 tablespoons of oil.

Add the potatoes, then moisten with the broth and pour in 400 ml of water.

Let it simmer for 10 minutes.

Add the asparagus and let it simmer for another 10 minutes.

Grill the lamb on the very hot grill in the oven for 3 minutes per side, then let it rest in the turned-off oven.

Combine the cream and flour, mix with the vegetables, and let it simmer for 5 minutes.

Salt, pepper, and optionally, a squeeze of lemon juice.

Garnish with chopped parsley and serve with the lamb.