Lamb with Asparagus and Snow Peas; planting tomatoes with a crowbar

Spring lamb, fresh asparagus, green garlic, new snow peas….. I love eating with the seasons!

This is more of a skillet dinner than a stir-fry.

I get slices of lamb cut from the leg that are about 1/2 inch thick and I cut them into 2 or 3 pieces for this dish.

The lamb was medium rare – ‘rosy’, and the vegetables still bright green and a bit crisp.

If you prefer any or all of it to be more done, add a minute or two of cooking time to both the lamb and the vegetables, and / or simmer for a few minutes, covered, before finishing with the cornstarch..

You could substitute pork tenderloin or chicken for the lamb, adjusting the initial cooking time.

Lamb with Asparagus and Snow Peas

Total time: 30 minutes

Ingredients:

  • 12oz (350gr) lamb, cut into large pieces
  • 2oz (60gr) mangetout, snow peas, trimmed and cut in half
  • 8oz (240gr) asparagus, trimmed and cut into 1 1/2 inch (4cm) lengths
  • 4oz (120gr) cherry tomatoes, cut in half
  • 4 green garlic, trimmed, sliced, including tender green tops
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp rosemary
  • 1/2 tsp thyme
  • 1 tbs olive oil
  • 1/2 cup beef stock
  • 2 tsp cornstarch (maizena, corn flour) dissolved in 2 tbs water
  • 1/2 cup large couscous    Israeli, Lebanese… mine is from Portugal, called cuscus
  • 1 cup (8oz, 240ml) beef stock

Lamb with Asparagus and Snow Peas

Instructions:

  • Cook couscous in 1 cup stock until al dente, about 10 minutes
  • Heat olive oil in large skillet over medium-high heat.
  • Add lamb and quickly brown on both sides, 1 – 2 minutes total. 
  • Remove and cover to keep warm.
  • Add herbs, spices, green garlic, asparagus and snow peas to skillet.
  • Sauté, stirring frequently, until vegetables are crisp-tender, 5 – 7 minutes.
  • Return the lamb to the skillet, along with 1/2 cup beef stock and the tomatoes.
  • Bring to a simmer and add the cornstarch mixture, stirring until thickened.
  • Serve over couscous

Print Recipe

I planted tomatoes today.

It’s the first time I’ve ever used a crowbar to plant my potager…..

I had to dig a holes that were 5 or 6 inches deep as my plants were already quite tall. Plus I like to plant them an inch or so deeper that the dirt level of the pot they were in.

At that depth, and after all the rain we’ve had, I was lucky enough to find some really nice, large rocks. Most of them I could get out with my trowel but the three really big ones I had to use the crowbar on.

Which means I had very nice deep holes…. Bright side and all that.

As to the rain:

After the great start on the pool last week all work came to a halt.

He had dug two of the six trenches for the braces, and filled them in with sand.

Now the are filled with water and the whole bit is mud.

Maybe next week work will commence again.

Last update on May 2, 2018

2 thoughts on “Lamb with Asparagus and Snow Peas; planting tomatoes with a crowbar”

Comments are closed.

Share via
Copy link
Powered by Social Snap