Lamb loin with pink peppercorn sauce

Name: Lamb loin with pink peppercorn sauce
Prep time: 15 min
Cook time: 45 min
Total time: 45 min
Yield: 4 portions
Ingredients: 30 g butter; 60 g shallots; 2 garlic cloves; 220 g water; ½ tsp meat stock paste, homemade; 2 tsp pink peppercorns; 300 g potatoes; olive oil; 700 g lamb loin, boneless; 1 pinch fine salt; 1 pinch freshly ground black pepper; 150 - 200 g green asparagus; 1 carrot; 1 tbsp whisky; 1 tsp cornflour (starch); 60 g cream

3.3 3 évaluations

Préparation 15min

Total 45min

4 portions

Ingrédients

butter cut into pieces
30 g
shallots (approx. 2 shallots), peeled and cut into halves
60 g
garlic cloves
2
water plus 1 tbsp extra to deglaze frying pan
220 g
meat stock paste, homemade to taste (see tip)
½ tsp
½ meat stock cube (for 0.5 l)
pink peppercorns
2 tsp
2 tsp pickled green peppercorns
potatoes (small), unpeeled, washed and cut into pieces (2 x 2 cm)
300 g
olive oil for greasing
lamb loin, boneless (cut into pieces of 6-8 cm)
700 g
fine salt
1 pinch
freshly ground black pepper
1 pinch
green asparagus trimmed and cut into pieces (3-4 cm)
150 - 200 g
carrot cut into matchsticks
1
whisky
1 tbsp
cornflour (starch)
1 tsp
cream
60 g