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

4.4 9 ratings

Prep. 20 min

Total 5 h 15 min

6 portions

Ingredients

Slow Cooked Lamb Shoulder

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

Red Wine Jus

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

Carrot and Ginger Purée

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

Roasted Lamb Loin

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

Nutrition per 1 portion

Calories 638 kcal / 2670 kJ

Protein 35.3 g

Fat 45.7 g

Carbohydrates 21.3 g

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