
Devices & Accessories
Lamb Fillets with Pink Peppercorn Sauce
Prep. 20min
Total 30min
4 portions
Ingredients
-
unsalted butter diced (½ in.-1 in.)1 oz
-
shallot (approx. 1 oz ea), peeled, halved2
-
garlic cloves2
-
water plus 1 tbsp, divided7 ½ oz
-
meat stock paste to taste (see Tip)½ tsp
-
pink peppercorns divided2 tsp
-
potatoes small, unpeeled, washed and cubed (½ in.-1 in.)10 ½ oz
-
olive oil to grease
-
lamb sirloins boneless (approx. 3-6 fillets)16 - 24 oz
-
salt1 pinch
-
ground black pepper1 pinch
-
green asparagus (5-7 oz), trimmed and halved1 bunch
-
carrot large, julienned1
-
whisky1 tbsp
-
corn starch1 tsp
-
heavy whipping cream2 oz
Nutrition per 1 portion
Calories
435 kcal /
1830 kJ
Protein
29 g
Fat
29.3 g
Carbohydrates
12.8 g
Fiber
4.7 g
Saturated fat
23.7 g
Sodium
204.9 mg
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