
Compatible versions
Lamb Cooked Two Ways with Carrot and Ginger Purée and Red Wine Jus
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Slow Cooked Lamb Shoulder
- 25 g vegetable oil
- 750 g lamb shoulder meat, boneless diced
- 1 pinch fine sea salt
- 1 pinch ground black pepper
- 2 Tbsp cornflour
-
1
meat stock cube (for 0.5 l) (lamb)
or 1 tsp meat stock paste homemade - 500 g water
- 1 sprig fresh rosemary leaves only
- 1 garlic clove
Red Wine Jus
- 1 banana shallot halved
- 1 garlic clove
- 1 bunch fresh mixed herbs leaves only (approx. 5 g)
- 50 g salted butter
- 100 g port
- 150 g red wine
- 20 g balsamic vinegar
- 35 g dark brown sugar (optional)
- 1 pinch fine sea salt or to taste
- 1 pinch ground black pepper or to taste
Carrot and Ginger Purée
- 30 g olive oil
- 500 g carrots cut in 4 pieces
- 15 g fresh root ginger peeled, cut in slices (2 mm)
- 100 g water
- ½ tsp fine sea salt
- 100 g unsalted butter cut in pieces
- ground black pepper for seasoning
Roasted Lamb Loin
- 1 Tbsp vegetable oil
- 6 lamb loin (100-150 g each)
- 2 pinches fine sea salt for seasoning
- 2 pinches ground black pepper for seasoning
- 10 g unsalted butter for basting
- fresh spinach wilted, for serving (optional)
- Nutrition
- per 1 portion
- Calories
- 638 kcal / 2670 kJ
- Protein
- 35.3 g
- Fat
- 45.7 g
- Carbohydrates
- 21.3 g