Ingredients
• 2 pieces of lamb cut blades evenly
• Salt and fresh ground pepper
• 1 tablespoon of olive oil
• ½ cup of ground pine
• ½ cup of bread crumbs
• 1 tablespoon of chopped fresh onion leaves
• 2 garlic cloves, furred
• 2 tbsp of humans Parmesan cheese
• ½ cup of grain mustard
• ½ cup of gravy
• ½ cup of red grape juice
• ½ fruit orange juice
• 2 of fresh sage
• 2 of fresh thyme
• 450 grams of small carrot
• 450 grams of Asparagus clip Parties
Preparation
1. Heat oven until it reaches a temperature to 375 degrees Celsius
2. Season with feathers lamb with salt and pepper
3. Heat oil in a large frying pan to the fire and then blush lamb for 5 minutes
4. In a saucepan place pine milled with breadcrumbs and leaves, onion, garlic and Parmesan cheese
5. In a large bowl, put lamb roasted in a pot heat then add the grain mustard until meat feathers covered completely and then sprinkle it breadcrumbs mixture until covered with mustard and be equal layer
6. Placed much heat in the oven for 10 to 15 minutes to get a medium degree of maturity
7. Flying feathers from the oven and set aside on a plate for about 10 minutes
8. In the meantime, put Alfdr fire and laid the gravy and red grape juice and orange juice
9. In addition to the pot sticks sage and thyme and simmer the mixture on to boil and thickened texture
10. Pour mixture over lamb and blades offers
Vegetables:
1. Put carrots in a saucepan boiling and salt and cook over the fire for 3 to 4 minutes
2. After half-time added Asparagus and leaves on fire for a period of one to two minutes
3. Drain vegetables from the water after maturity and served with grilled lamb feathers
