Devices & Accessories
Lamb Cooked Two Ways with Carrot and Ginger Purée and Red Wine Jus
Prep. 20min
Total 5 h 15min
6 portion
Ingredients
Slow Cooked Lamb Shoulder
-
vegetable oil25 gram
-
lamb shoulder meat, boneless diced750 gram
-
sea salt1 pinch
-
black pepper, ground1 pinch
-
cornflour (starch)2 tablespoon
-
1 teaspoon meat stock paste, homemademeat stock cube (for 0.5 l) (lamb)1
-
water500 gram
-
rosemary, fresh leaves only1 sprig
-
garlic clove1
Red Wine Jus
-
shallot halved1
-
garlic clove1
-
mixed herbs, fresh leaves only (approx. 5 g)1 bunch
-
butter, salted (from cows' milk)50 gram
-
port wine100 gram
-
red wine150 gram
-
balsamic vinegar20 gram
-
dark brown sugar (optional)35 gram
-
sea salt or to taste1 pinch
-
black pepper, ground or to taste1 pinch
Carrot and Ginger Purée
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olive oil30 gram
-
carrot cut in 4 pieces500 gram
-
ginger, fresh root peeled, cut in slices (2 mm)15 gram
-
water100 gram
-
sea salt½ teaspoon
-
butter, unsalted (from cows' milk) cut in pieces100 gram
-
black pepper, ground for seasoning
Roasted Lamb Loin
-
vegetable oil1 tablespoon
-
lamb loin (100-150 g each)6
-
sea salt for seasoning2 pinch
-
black pepper, ground for seasoning2 pinch
-
butter, unsalted (from cows' milk) for basting10 gram
-
spinach leaf, fresh (optional) wilted, for serving
Difficulty
easy
Nutrition per 1 portion
Protein
35.3 g
Calories
2670 kJ /
638 kcal
Fat
45.7 g
Carbohydrates
21.3 g
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