Roast lamb with asparagus and peas

2_06331 ROAST LAMB with asparagus and PEAS INGREDIENTS for 4 PEOPLE one shoulder boneless lamb? s from approximately 800 g, 4 tablespoons chopped chervil, 2 cloves of garlic sliced thinly, 50 g butter, a tablespoon of wine vinegar, 10 cl dry white wine 25 cl of meat broth, a spoonful of lemon juice 300 g peas, 400 g green asparagus, a bag of chips, salt and pepper Preheat oven to 200° Spread your shoulder d? lamb and season with half the Chervil and garlic slices.

Roll it up and bind them with kitchen Twine.

Place it in a buttered baking dish, add salt and pepper and infornatela for an hour, rigirandola and wetting it if necessary with a little broth.

When cooked, prelevatela and wrap it in aluminum foil.

Let stand for 10 minutes deleted from cooking grease baking dish and pour the vinegar, wine, broth and scrape the bottom.

You reduce by half, add the lemon juice, the remaining Chervil and continue cooking for 5 minutes to fire.

Cook separately to steam asparagus and peas.

Remove any Twine from roast and cut it into slices.

Arrange on warm dishes with vegetables.

Nappatele sauce and contornatele with the fries.