Lamb Fillets with Pink Peppercorn Sauce
TM6 TM5 TM31

Lamb Fillets with Pink Peppercorn Sauce

4.1 ( 14 ratings )

Ingredients

  • 40 g butter cut in pieces (1-2 cm)
  • 2 banana shallots (approx. 30 g), peeled and cut in halves
  • 2 garlic cloves
  • 220 g water
  • ½ tsp meat stock paste to taste (see Tips)
  • 2 tsp pink peppercorns
  • 300 g new potatoes unpeeled, washed and cut in pieces (2-3 cm)
  • 400 - 500 g lamb loins, boneless (approx. 3-4 fillets)
    or 400 - 500 g lamb fillet
  • 1 pinch sea salt
  • 1 pinch ground black pepper
  • 1 Tbsp water to de-glaze frying pan
  • 1 bunch green asparagus (130-150 g), trimmed and cut in halves
  • 1 carrot cut in matchsticks
  • 1 Tbsp whisky
  • 1 tsp maize flour
  • 60 g whipping cream

Nutrition
per 1 portion
Calories
435 kcal / 1830 kJ
Protein
29 g
Fat
29.3 g
Carbohydrates
12.8 g
Fibre
3.8 g

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