Spring Lamb and Vegetable Saute

Name: Spring Lamb and Vegetable Saute
Yield: 2 portions
Ingredients: 1 tablespoon chopped fresh dill; ¼ cup fresh green peas; 2 tablespoons white wine vinegar; ⅓ cup crème fraîche; 1 tablespoon olive oil; 1 tablespoons dry white vermouth; ⅓ pound asparagus, trimmed and cut into 2 inch lengths; 1 cup artichoke hearts, thawed if frozen; Freshly ground black pepper, to taste; 4 lamb noisettes (about 12 ounces total; see Note); 1 teaspoon minced garlic; ½ teaspoon salt; 2 teaspoons grated lemon zest

Preparation info

2
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

The very essence of spring, captured in less time than it takes to set the table.

Ingredients

2 teaspoons grated lemon zest
1 teaspoon minced garlic
½ teas

Main course
Spring
Gluten-free

Method

Combine 1 teaspoon of the lemon zest, the garlic, ¼ teaspoon of the salt, and pepper in a small bowl, and mix well. Rub this into the meat, and let it stand for 1 hour at room temperature.
Mean while, bring a saucepan of water to a boil, and add the asparagus. Simmer