Lamb Fillets with Pink Peppercorn Sauce

Name: Lamb Fillets with Pink Peppercorn Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 30 min
Yield: 4 portions
Ingredients: 40 g butter; 2 banana shallots; 2 garlic cloves; 220 g water; ½ tsp meat stock paste; 2 tsp pink peppercorns; 300 g new potatoes; 400 - 500 g lamb loins, boneless; 1 pinch sea salt; 1 pinch ground black pepper; 1 Tbsp water; 1 bunch green asparagus; 1 carrot; 1 Tbsp whisky; 1 tsp cornflour; 60 g whipping cream

3.8 16 évaluations

Préparation 20min

Total 30min

4 portions

Ingrédients

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, (approx. 3-4 fillets)
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
cornflour
1 tsp
whipping cream
60 g