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Lamb Cooked Two Ways with Carrot and Ginger Purée and Red Wine Jus
Prep. 20min
Total 5 h 15min
6 portions
Ingredients
Slow Cooked Lamb Shoulder
-
vegetable oil25 g
-
lamb shoulder meat, boneless diced750 g
-
fine sea salt1 pinch
-
ground black pepper1 pinch
-
cornflour2 Tbsp
-
1 tsp meat stock paste, homemademeat stock cube (for 0.5 l) (lamb)1
-
water500 g
-
fresh rosemary leaves only1 sprig
-
garlic clove1
Red Wine Jus
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banana shallot halved1
-
garlic clove1
-
fresh mixed herbs leaves only (approx. 5 g)1 bunch
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salted butter50 g
-
port100 g
-
red wine150 g
-
balsamic vinegar20 g
-
dark brown sugar (optional)35 g
-
fine sea salt or to taste1 pinch
-
ground black pepper or to taste1 pinch
Carrot and Ginger Purée
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olive oil30 g
-
carrots cut in 4 pieces500 g
-
fresh root ginger peeled, cut in slices (2 mm)15 g
-
water100 g
-
fine sea salt½ tsp
-
unsalted butter cut in pieces100 g
-
ground black pepper for seasoning
Roasted Lamb Loin
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vegetable oil1 Tbsp
-
lamb loin (100-150 g each)6
-
fine sea salt for seasoning2 pinches
-
ground black pepper for seasoning2 pinches
-
unsalted butter for basting10 g
-
fresh spinach (optional) wilted, for serving
Nutrition per 1 portion
Calories
638 kcal /
2670 kJ
Protein
35.3 g
Fat
45.7 g
Carbohydrates
21.3 g
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