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

4.5 (2 valutazioni )

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Difficoltà media

Tempo di preparazione 15min

Tempo totale 45min

Porzioni 4 portions

Ingredienti

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

Valori nutritivi: per 1 portion
Calorie: 1830 kJ / 435 kcal
Proteine: 29 g
Carboidrati: 12.8 g
Grassi: 29.3 g
Fibre: 3.8 g