Restaurants/Acquerello/Berbere-spiced Lamb, Morel Mushroom, Asparagus, Corn And Wild Onion Recipe

Berbere-spiced Lamb, Morel Mushroom, Asparagus, Corn And Wild Onion Recipe

Wine Paired with this Dish 2019

Inspired by Acquerello
Time2h
Serves4
Jump to Recipe
Last updated Sep 24, 2026

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Ingredients

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Lamb Marinade

Vegetables and Mushrooms

Method

Marinate the Lamb

  1. 1

    Prepare the Marinade

    In a bowl, mix together the berbere spice blend, olive oil, minced garlic, lemon juice, and salt. Coat the lamb shoulder with the marinade and let it rest for at least 2 hours, preferably overnight.

  2. 2

    Sear the Lamb

    Preheat a large skillet over medium-high heat. Add the marinated lamb shoulder and sear it on all sides until browned, about 5-7 minutes.

Cook the Vegetables and Mushrooms

  1. 3

    Sauté Morel Mushrooms

    In the same skillet, add the morel mushrooms and sauté for about 3 minutes until they start to soften.

  2. 4

    Add Asparagus and Corn

    Add the asparagus and corn kernels to the skillet. Cook for another 5-7 minutes until the asparagus is tender but still crisp.

  3. 5

    Incorporate Wild Onions

    Stir in the wild onions and cook for an additional 2 minutes. Season with salt and pepper to taste.

Combine and Serve

  1. 6

    Finish the Dish

    Slice the seared lamb shoulder and serve it on a bed of the sautéed vegetables and mushrooms. Pair with a glass of 2019 wine.

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