Lamb Cooked Two Ways with Carrot and Ginger Purée and Red Wine Jus
TM5 TM6

Lamb Cooked Two Ways with Carrot and Ginger Purée and Red Wine Jus

3.0 (1 rating)

Ingredients

Slow Cooked Lamb Shoulder

  • 25 g vegetable oil
  • 750 g lamb shoulder meat, boneless, diced
  • 1 pinch fine sea salt
  • 1 pinch ground black pepper
  • 2 Tbsp cornflour
  • 1 meat stock cube (for 0.5 l) (lamb)
  • 500 g water
  • 1 sprig fresh rosemary
  • 1 garlic clove

Red Wine Jus

  • 1 banana shallot, halved
  • 1 garlic clove
  • 1 small handful mixed fresh herbs, leaves only (approx. 5 g)
  • 50 g salted butter
  • 100 g port
  • 150 g red wine
  • 20 g balsamic vinegar
  • 35 g dark brown sugar (optional)
  • 1 pinch fine sea salt, or to taste
  • 1 pinch ground black pepper, or to taste

Carrot and Ginger Purée

  • 30 g olive oil
  • 500 g carrots, cut in 4 pieces
  • 15 g fresh root ginger, peeled, cut in slices (2 mm)
  • 100 g water
  • ½ tsp fine sea salt
  • 100 g butter, cut in pieces
  • ground black pepper, for seasoning

Roasted Lamb Loin

  • 1 Tbsp vegetable oil
  • 6 lamb loin (100-150 g each)
  • 2 pinches fine sea salt, for seasoning
  • 2 pinches ground black pepper, for seasoning
  • 10 g butter, for basting
  • fresh spinach, wilted, for serving (optional)

Nutrition
per 1 portion
Calories
2670 kJ / 638 kcal
Protein
35.3 g
Carbohydrates
21.3 g
Fat
45.7 g

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