Lamb-Wrapped Asparagus

Last week, we created a recipe for Baeckeoffe, and we had a few pounds of pork shoulder, lamb shoulder, and beef chuck remaining. We froze the beef, but decided to use our handy meat slicer to make thinly slices of the pork and lamb. Stir fry! That’s what we would do with the pork. Easy. Deciding what to do with the lamb was less so.

By Saturday, I knew we had to use the lamb—or else it might spoil. So, as I wandered through Costco, I searched for inspiration. It came when I saw the asparagus. Bacon-wrapped asparagus is amazing. Why not try it with lamb? I was pleasantly surprised with the results. Plus, it’s simple, but looks quite fancy. You’re friends definitely will be impressed. So, I highly recommend it for a dinner party!

Ingredients
2 1/2 lbs boneless lamb shoulder
2 lb asparagus
1 C extra virgin olive oil
5 cloves garlic
1 Tbsp fresh rosemary, chopped
1/2 tsp sea salt
1/4 tsp pepper
2 tsp extra virgin olive oil for baking rack

Method

Lamb-Wrapped Asparagus Recipe [paleo, primal, gluten-free]

Thinly slice the lamb with a meat slicer or sharp knife. If you do not have one or do not feel comfortable slicing the meat yourself, ask the person behind the meat counter at your local grocery store to do it for you. Stir garlic, rosemary, salt, pepper, and oil. Mix with lamb slices and marinate for 30 minutes.

Lamb-Wrapped Asparagus Recipe [paleo, primal, gluten-free]

Preheat oven to 375° F, place a wire rack on a baking sheet, and brush the rack with oil. Wrap the lamb slices around asparagus and place on the rack. Roast for 20 minutes.

Lamb-Wrapped Asparagus Recipe [paleo, primal, gluten-free]

Move lamb-wrapped asparagus to a platter and repeat the previous step until all asparagus and lamb has been used.

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Lamb-Wrapped Asparagus

  • Servings: 4-6
  • Difficulty: moderate
  • Print

Ingredients
2 1/2 lbs boneless lamb shoulder
2 lb asparagus
1 C extra virgin olive oil
5 cloves garlic
1 Tbsp fresh rosemary, chopped
1/2 tsp sea salt
1/4 tsp pepper
2 tsp extra virgin olive oil for baking rack

Method

1. Thinly slice the lamb with a meat slicer or sharp knife. If you do not have one or do not feel comfortable slicing the meat yourself, ask the person behind the meat counter at your local grocery store to do it for you. Stir garlic, rosemary, salt, pepper, and oil. Mix with lamb slices and marinate for 30 minutes.

2. Preheat oven to 375° F, place a wire rack on a baking sheet, and brush the rack with oil. Wrap the lamb slices around asparagus and place on the rack. Roast for 20 minutes.

3. Move lamb-wrapped asparagus to a platter and repeat the previous step until all asparagus and lamb has been used.

 

2 Comments

  1. Pingback: Cream of Celery Soup | virginia is for hunter-gatherers

  2. Rachel Wetherill says:

    Definitely a keeper recipe that is really easy. Could be served as an elegant appetizer for a party or a nice meal with your sig ot. I had extra asparagus that I steamed and served on the side. Asian markets often have lamb sliced thinly and I always wondered what to do it with it, and this is the way to go.

    Like

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