Lamb Cooked Two Ways with Carrot and Ginger Purée and Red Wine Jus
TM6 TM5 TM31

Lamb Cooked Two Ways with Carrot and Ginger Purée and Red Wine Jus

4.4 ( 9 ratings )

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

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