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Lamb Fillets with Pink Peppercorn Sauce

Lamb Fillets with Pink Peppercorn Sauce
4.1 14 ratings
Prep. 20 min
Total 30 min
4 portions
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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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