Spring is here, and it is good!

During the last couple of weeks, I spent quite a bit of time in the kitchen in Luxembourg playing around with this and that. Amongst the products that I found really interesting was a milk-fed lamb from the Pyrenees, which comes from the same grower as Peter Goossens’. This lamb, simply roasted with sariette and piment d’espelette was quite succulent, especially paired with some green beans, wild onions, grenailles de Noirmoutier and sand-carrots.

 

Lamb

Lamb

Another thing that was quite pleasant, were the first morels from France, which with some Asparagus from the Landes and peas made quite a nice little spring-dish. It is such a simple thing, but does taste quite good. 

 

Asparagus

Asparagus

Vegetables in spring do have some nice freshness, tenderness, that you rarely have at other times of the year. A simple turnip, glased in veal jus and fleur d’oranger essence makes a little feast with nearly nothing.

 

turnip

turnip

Whilst talking about vegetables, some heirloom carrots, a bit of sorrel from the garden and asparagus do get you to some nice little starter.

 

carrots

carrots

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