The Recipes

Lamb and Asparagus Brunch

I had a lovely dinner with friends recently, and they sent me home with leftover leg of lamb.  Now, you all know my thoughts on leftovers, but this lamb was just too gorgeously cooked to let it go to waste.  Here's my brunchy take.  Note that it would be just as easy to use any other kind of leftover meat.

Lamb and Asparagus Brunch


- 1 egg
- splash of white wine vinegar
- 3-4 slices of leftover lamb or other leftover meat
- 1/2 c. chicken or beef stock
- 5 spears asparagus
- 1/2 cup homemade aioli or mayo
- 1 T. Worstershire
- 1 T. hot suace
- salt
- pepper
- olive oil
- pea shoots for garnish (scallions or other greens would also work here)

In one skillet, heat the stock over low heat.

In another, heat 1 T. of olive oil

In a small pot, bring a few cups of water to a boil.  

While everything is heated, whisk together the mayo, hot sauce and Worstershire, and season with salt and pepper.

Add the asparagus to the olive oil and cook for 3-4 minutes, turning halfway through.  Immediately remove to a paper towel-lined plate and season with salt and pepper.

Add the vinegar to the boiling water and stir the water rapidly, creating a whirlpool.  Drop the egg into the center of the water and spoon the white over the yolk.  Cook until the white is opaque; about 2-3 minutes.

While the egg cooks, slide the lamb into the warmed stock and let it heat through.  

Plate the asparagus.  Top with the warmed slices of meat and spoon the aioli over the top.  Remove the egg from the water with a slotted spoon and place it on top of the meat.  Season the egg with salt and black pepper and garnish with the pea shoots.