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

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

Inspired by Acquerello
Time2h
Serves4

Wine Paired with this Dish 2019

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Ingredients

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Lamb Marinade

Vegetables and Mushrooms

Method

Marinate the Lamb

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

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

3

Sauté Morel Mushrooms

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

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.

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

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.