Lamb loin with pink peppercorn sauce
TM31 TM5 TM6

Lamb loin with pink peppercorn sauce

4.5 (2 ratings)

Ingredients

  • 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)
    or ½ meat stock cube (for 0.5 l)
  • 2 tsp pink peppercorns
    or 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

Nutrition
per 1 portion
Calories
1830 kJ / 435 kcal
Protein
29 g
Carbohydrates
12.8 g
Fat
29.3 g
Fiber
3.8 g

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