Lamb baron with asparagus and cream au gratin potatoes with onions

Lamb baron is the inner and outer fillet of lamb rolled into the lamb back, when the bones are removed. You can buy it at Meny, the butcher and other shops with a good meat counter.

The meat:

Brown the baron in butter, at a high temperature in the frying pan or give it a round on the grill. Bake further in an oven at 175 degrees for approx. 20 minutes. If you use a roasting thermometer, the core temperature should be 52 degrees when you take it out. Remember to let it rest for a few minutes, before cutting into it.

Potatoes:

10 potatoes in thin slices

2 onions in strips

3 cloves finely chopped garlic

Salt and pepper

1 can of cream

1 pk fox cheese, preferably well stored and several kinds

Layer the potato slices, onion, garlic and 1/3 of the cheese in a greased, refractory dish. Sprinkle a little salt and pepper in between. Pour over 1 can of cream. Put in a heated oven, 200 degrees for 1 hour. If it starts to look dry, add more cream. Sprinkle with cheese and continue to cook for approx. 20 more minutes, until the cheese is golden.

Asparagus:

Cut off the lower part of the asparagus (approx. 2 cm), peel 2/3 of the lower part on the white, with a root peeler and place them on the grill. The green asparagus is left on the grill for 3-4 minutes and the white for 6-7. Check and turn along the way, currently depends on the thickness.

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