Make Lamp Cutlet with Asparagus and Potato

Lamp Cutlet with Asparagus and Potato

Ingredients:

-4 lamp cutlets
-2 tablespoons olive oil
-1/2 teaspoon garlic powder
-1/2 teaspoon onion powder
-1/4 teaspoon black pepper
-1/4 teaspoon paprika
-1/4 teaspoon dried thyme
-1/4 teaspoon dried oregano
-1/4 teaspoon dried basil
-1/4 teaspoon dried rosemary
-1/4 teaspoon dried parsley
-1/4 teaspoon salt
-1/4 teaspoon sugar
-1/4 teaspoon ground cumin
-1/4 teaspoon ground coriander
-1/4 teaspoon ground turmeric
-1/4 teaspoon ground cinnamon
-1/4 teaspoon ground cardamom
-1/4 teaspoon ground nutmeg
-1/4 teaspoon ground cloves
-1/4 teaspoon ground ginger
-1/4 teaspoon ground allspice
-1/4 teaspoon ground fennel
-1/4 teaspoon ground anise
-1/4 teaspoon ground mace
-1/4 teaspoon ground mustard
-1/4 teaspoon ground black pepper
-2 tablespoons butter
-1 pound asparagus, trimmed and cut into 1-inch pieces
-1 pound potatoes, peeled and cut into 1-inch cubes
-1/4 cup chicken broth

Instructions:

1. Preheat oven to 375°F.

2. In a small bowl, combine olive oil, garlic powder, onion powder, black pepper, paprika, thyme, oregano, basil, rosemary, parsley, salt, sugar, cumin, coriander, turmeric, cinnamon, cardamom, nutmeg, cloves, ginger, allspice, fennel, anise, mace, mustard, and black pepper.

3. Rub the lamp cutlets with the spice mixture.

4. Heat the butter in a large oven-safe skillet over medium-high heat.

5. Add the lamp cutlets and cook for 3-4 minutes per side, until golden brown.

6. Remove the lamp cutlets from the skillet and set aside.

7. Add the asparagus and potatoes to the skillet and cook for 5 minutes, stirring occasionally.

8. Add the chicken broth and bring to a simmer.

9. Return the lamp cutlets to the skillet and transfer to the preheated oven.

10. Bake for 15-20 minutes, or until the potatoes are tender.

11. Serve the lamp cutlets with the asparagus and potatoes. Enjoy!