Rosemary Butter Roast d’Agneau with White Asparagus

Long time. We were in London last weekend for apartment hunting. It didn’t go so well after being stood up by some irresponsible agents. We arranged for 10 properties to view and eventually only viewed 3. So apparently we didn’t find the home we were hoping for. Interestingly, after being extremely discouraged for finding a suitable home, we found an apt. just came to the market today (actually it was only on the market for 4 hours until I spot it on the web), and we made an offer without viewing the apt. in person! Yes, we loved it that much and it is THE dream home! It literally is VERY close to the home that appeared in my dream when I was stressing out by all these property hunts. So now, finally, I can relax some and celebrate for our home sweet home to be.

Super easy rosemary butter roast d’agneau

Rinse lamb, pat dry, season with salt and pepper. Cut up rosemary butter, place on top of each piece of lamb. Sprinkle onions and whole cloves garlic with skin in the pan. Drizzle extra virgin olive oil on top. Place in oven 160 F for approx. 17-20 min.

Meat should be still tender. If your pieces are smaller, put in the oven for less time to avoid over cooking.

White Asparagus, peell skin. Saute asparagus in medium heat pan. Season with salt and pepper.

Till part skin turn light gold, chop in herbs if you like, squeeze half lemon juice to asparagus, quick toss then take away from heat.

SERVE! Using every single inch of our tiny paris kitchen.

Voila!  It was one satisfying meal.

Cheers and good luck to all who are hunt for apartments.


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