Lamb fillets with pink peppercorn sauce
TM6 TM5 TM31

Lamb fillets with pink peppercorn sauce

4.1 (22 ratings)

Ingredients

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

Nutrition
per 1 portion
Calories
1830.8 kJ / 435.8 kcal
Protein
29 g
Carbohydrates
12.8 g
Fat
29.3 g
Saturated Fat
14.8 g
Fibre
3.8 g
Sodium
316 mg

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