Lamb fillets with pink peppercorn sauce

Lamb fillets with pink peppercorn sauce

4.1 45 évaluations

Prép. 20min

Total 30min

4 portions

Ingrédients

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

Niveau

moyen

Infos nut. par 1 portion

Sodium 316 mg

Protides 29 g

Calories 1830.8 kJ / 435.8 kcal

Lipides 29.3 g

Fibre 3.8 g

Graisses saturées 14.8 g

Glucides 12.8 g

Tu aimes ce que tu vois?

Cette recette et plus de 100 000 autres t'attendent !

Inscrive-toi à notre essai gratuit de 30 jours et découvre le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Quick and easy meals 11 Recettes
Australie et Nouvelle-Zélande

Tu pourrais aussi aimer...

Thai beef salad

1h 20min

Baked pumpkin and beef stew

3h

Slow-cooked lamb curry with cucumber mint couscous

9h

Beef balls with peanut sauce (10-12 months)

50min

Fragrant curried mince with tomato salad

40min

Chilli chicken with corn and avocado cream

35min

Chicken with sparkling wine cream sauce

1h 5min

Curry lamb cutlets

1h

Lamb stew with couscous

2h 10min

Moroccan chicken and couscous salad with sweet potato soup

45min

Turkey patties

30min

Beef cobbler with polenta dumplings

1h 30min