Lamb fillets with pink peppercorn sauce

Lamb fillets with pink peppercorn sauce

4.1 45 ratings

Prep. 20 min

Total 30 min

4 portions

Ingredients

butter cut into pieces (1-2 cm)
40 g
eschalots (approx. 30 g), peeled and cut into halves
2
garlic cloves
2
water
220 g
Meat stock paste to taste (see Tips)
½ tsp
dried red peppercorn (pink)
2 tsp
new baby potatoes unpeeled, washed and cut into pieces (2-3 cm)
300 g
boneless lamb loins or lamb fillet (approx. 3-4 fillets)
400 - 500 g
sea salt
1 pinch
ground black pepper
1 pinch
water to de-glaze
1 tbsp
green asparagus (130-150 g), trimmed and cut into halves
1 bunch
carrot cut into matchsticks
1
whiskey
1 tbsp
cornflour
1 tsp
pouring (whipping) cream
60 g

Difficulty

medium

Nutrition per 1 portion

Sodium 316 mg

Protein 29 g

Calories 1830.8 kJ / 435.8 kcal

Fat 29.3 g

Fibre 3.8 g

Saturated Fat 14.8 g

Carbohydrates 12.8 g

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Australia and New Zealand

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