
Devices & Accessories
Lamb Fillets with Pink Peppercorn Sauce
Prep. 20 min
Total 30 min
4 portions
Ingredients
-
butter cut in pieces (1-2 cm)40 g
-
banana shallots (approx. 30 g), peeled and cut in halves2
-
garlic cloves2
-
water220 g
-
meat stock paste to taste (see Tips)½ tsp
-
pink peppercorns2 tsp
-
new potatoes unpeeled, washed and cut in pieces (2-3 cm)300 g
-
lamb loins, boneless (approx. 3-4 fillets)400 - 500 g
-
sea salt1 pinch
-
ground black pepper1 pinch
-
water to de-glaze frying pan1 Tbsp
-
green asparagus (130-150 g), trimmed and cut in halves1 bunch
-
carrot cut in matchsticks1
-
whisky1 Tbsp
-
maize flour1 tsp
-
whipping cream60 g
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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UK and Ireland
UK and Ireland
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