Fève et agneau assaisonné (Fusion Française)



6 pieces of large-sized lamb cutlet
6 pieces asparagus
2-3 carrots
1 red pepper with tomato paste

    FOR THE MARINADE

  • One cup of coffee each carob molasses and balsamic vinegar
  • 1 Cup of coffee olive oil
  • Three sprigs of chopped thyme and rosemary
  • A teaspoon of salt and cumin each

    • For the FAVA

      2 cups dried broad beans

    1 large-sized edible chopped onion

    4 cups water

    1 cup of olive oil

    2 teaspoons granulated sugar

    1 teaspoon salt

    Half a bunch of dill


    For the marinade, take all the ingredients in a large bowl and mix. Thin the meat by beating and smear it with the marinade mixture. Leave overnight in the refrigerator. For the fava (mashed broad beans with dill) , wash the broad beans and place them in a saucepan. Add the remaining ingredients, except dill, and mix. Close the lid of the pan and cook until the broad beans are well tender (adding hot water if necessary). Then mash well with a fork. Add chopped dill to it and set aside. Cut off the hard section at the ends of the asparagus. Clean the carrots and red peppers and chop them lengthwise to a thickness of half a centimeter. Spread the meat you have kept in the marinade on a flat floor. Put asparagus, carrots and peppers in them and wrap them in rolls. Fasten them with toothpicks to prevent them from opening. Heat a cast pan and seal it by turning it from front to back. Take a baking dish and cover it with baking paper. Bake in a preheated oven to 200 (392) degrees for 20 minutes. At the end of the time, take the baking paper, bake for another 5 minutes and remove from the oven. Put the fava (mashed broad beans with dill) on the serving plates first. Place the sliced meat on it and serve.

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