Herb-roasted lamb with Vol-au-vent, lamb sausage, white asparagus and lamb gravy

Here we share a great lamb dish, perfect for Easter or any other nice gathering, preferably in the spring! You can make the sausage the day before, omit it altogether, or serve it on its own at another time, of course. This recipe is somewhat based on the premise that you can cook the white asparagus in the marinade provided in the recipe, but if you do not have a vacuum machine and steam oven / sous vide, you can of course cook the asparagus in the traditional way.

Enough for 8-10 guests

Lamb sausage

  • 500 g Minced lamb
  • 10 g Salt
  • 2 Cloves of garlic
  • 60 g Lard
  • 40 g Nicoise olives
  • 0,5 Salted lemon
  • 60 g ice water
  • 3 g Sage
  • 1 g Espelette pepper
  • 2 g Black pepper, ground
  • 3 m Lamb casings
  • 50 g Butter

In a mixing bowl, mix the lamb mince with salt until it becomes a homogeneous mixture (about 1 minute). Dice the lard. Grate the garlic, chop the olives and zest the lemon. Save the core of the lemon for the asparagus. Shred the sage. Mix the mince with the seasoning, lard and water until smooth. Stuff the mince into a sausage stuffer. Rinse the casings thoroughly and attach to the sausage horn. Then follow the instructions for stuffing the sausage. If you don’t have a sausage stuffer or sausage horn, you can use a piping bag (fill the bag with the minced meat and tie it tightly). Thread the casing over the end of the piping bag and push the mince into the sausage casing. Twist the sausages into the right size.

Finally, steam the sausage at 80°C for about 8 minutes. (The sausage should have an core temperature of 65°C).

Herb-roasted lamb

  • 1,2 kg Lamb Roast (Fat still on).
  • Rosemary
  • Thyme
  • Garlic
  • 50 g Butter

Trim the meat of any membranes. Bake in an oven at 57°C for 2 hours. Season with salt and fry in oil until nice and golden.
Finish with butter, garlic and herbs. Place the meat on a rack and let it rest.


  • 1 sheet of puff pastry
  • 2 Egg yolks

Roll out the puff pastry according to the instructions and punch out 20 circles. Punch a large hole in the center of half of the circles so that they are ring-shaped. Build Vol-au-vent according to instructions. Prick the bottom plate and place on silicone mats. Brush with beaten egg yolk. Bake at 195°C for 14 minutes.

Lamb gravy

  • 1 tbsp Black pepper
  • 600 ml Chicken stock
  • 300 ml White wine
  • 1 twig of Rosemary
  • 1 stalk of Thyme
  • ½ Garlic
  • 3 Shallots
  • 50 g Butter
  • Sherry vinegar
  • 12 Morels
  • 10 g Kampot pepper
  • 10 g of Ramson capers

Peel and chop the garlic and shallots. Sweat the onion in oil in a pan with the thyme, black pepper and rosemary. Add the wine and reduce by half. Add broth and cook to the desired consistency.

Divide the morels into smaller pieces. Fry the morels in oil. When the morels begin to color, add kampot pepper and ramson capers. Strain and reduce the sauce. Season with salt and vinegar and mix in the butter.
Add the morels into the sauce.

Ramson mayonnaise

  • 35 g Ramsons
  • 25 g Baby spinach
  • 300 g rapeseed oil
  • 1 Egg
  • 15 g Lemon juice
  • 8 g Salt

Blend the ramsons, spinach and oil in a blender until the oil is warm. Strain and allow the oil to cool.
Mix the egg yolk, lemon juice and salt with a hand blender and add the oil in a thin stream, mixing constantly (you can use a hand blender or food processor for best results). Season with salt and vinegar. Place in a piping bag.

Poached white asparagus

  • 10 pcs White asparagus
  • 40 g Water
  • 20 g Salt
  • 20 g Sugar
  • The flesh of the salty lemon
  • 50 g Butter

Bring the water, lemon flesh, salt, sugar and butter to the boil. Peel the white asparagus and place in a vacuum bag.
together with the marinade. Steam the asparagus at 80°C for 15-20 minutes. This recipe is based on the premise that you can cook the white asparagus in the marinade, but if you do not have a vacuum machine and steam oven/sous vide, you can of course cook the asparagus in the traditional way.


  • Nasturtium
  • 10 pcs Green asparagus
  • 5 g Ramsons
  • 30 g smoked ricotta (if you can’t find smoked ricotta, you can substitute another good hard cheese).

Fry the green asparagus in a dry pan until it is nicely colored, then add the olive oil. Chop the ramsons according to instructions. We grate the ricotta over the dish just before serving.

When serving: Arrange all the components neatly on a plate, as suggested in the picture above!