Lamb Fillets with Pink Peppercorn Sauce

Lamb Fillets with Pink Peppercorn Sauce

4.1 14 ratings

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

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