Suckling lamb with wild asparagus
Ingredients
• 4 suckling lamb steak hips
• 8 slices of bacon
• 400 g wild asparagus (also forest
or called ear asparagus)
• Salt
• Pepper from the grinder
• some fresh rosemary and
Thyme sprigs
• Olive oil
For the salsa:
• 1 cucumber
• 2 fully ripe tomatoes
• 20 black olives
• some olive oil
• Salt
• Pepper or mild chili
• 1 tbsp basil, chopped
preparation
For the salsa, cut all ingredients into 4 mm cubes and mix with olive oil, spices and basil and let sit for a while.
Halve the steak hips and marinate with a little olive oil and herbs. Wrap each piece with a slice of bacon, securing with a toothpick if necessary. Grill it on the front edge of the plate, then move it to the middle to outer area and grill there for 15-20 minutes, turning occasionally. Grill the herb sprigs next to it so that the rising smoke adds additional flavor to the meat.
Trim the wild asparagus slightly at the end and grill briefly on the fire plate. Then season with salt and drizzle with olive oil.
Arrange everything together on the plate and serve with salsa.
FIRE&FOOD Issue 2-2017
