Lamb Fillets with Pink Peppercorn Sauce

Name: Lamb Fillets with Pink Peppercorn Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 30 min
Yield: 4 portions
Ingredients: 40 g butter; 2 banana shallots; 2 garlic cloves; 220 g water; ½ tsp meat stock paste; 2 tsp pink peppercorns; 300 g new potatoes; 400 - 500 g lamb loins, boneless; 1 pinch sea salt; 1 pinch ground black pepper; 1 Tbsp water; 1 bunch green asparagus; 1 carrot; 1 Tbsp whisky; 1 tsp maize flour; 60 g whipping cream

4.1 (14 ratings)

Difficulty medium

Preparation time 20 min

Total time 30 min

Serving size 4 portions

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: 1830 kJ / 435 kcal
Protein: 29 g
Carbohydrates: 12.8 g
Fat: 29.3 g
Fibre: 3.8 g