Lamb fillets with pink peppercorn sauce

Lamb fillets with pink peppercorn sauce

4.1 44 valutazioni

Prep. 20min

Totale 30min

4 portions

Ingredienti

butter cut into pieces (1-2 cm)
40 g
eschalots (approx. 30 g), peeled and cut into halves
2
garlic cloves
2
water
220 g
Meat stock paste to taste (see Tips)
½ tsp
dried red peppercorn (pink)
2 tsp
new baby potatoes unpeeled, washed and cut into pieces (2-3 cm)
300 g
boneless lamb loins or lamb fillet (approx. 3-4 fillets)
400 - 500 g
sea salt
1 pinch
ground black pepper
1 pinch
water to de-glaze
1 tbsp
green asparagus (130-150 g), trimmed and cut into halves
1 bunch
carrot cut into matchsticks
1
whiskey
1 tbsp
cornflour
1 tsp
pouring (whipping) cream
60 g

Difficoltà

media

Valori nutritivi per 1 portion

Sodio 316 mg

Proteine 29 g

Calorie 1830.8 kJ / 435.8 kcal

Grassi 29.3 g

Fibre 3.8 g

Grassi saturi 14.8 g

Carboidrati 12.8 g

Vuoi preparare questa ricetta?

Questa e altre 100 000 ricette ti aspettano!

Registrati per una prova gratuita di 30 giorni e scopri tutto il mondo Cookidoo®.

Registrati gratis Ulteriori informazioni

Presente anche in

Quick and easy meals 11 ricette
Australia e Nuova Zelanda

Ti potrebbe interessare anche...

Delish pesto nuggets

40 Min

Turkey patties

30 Min

Curry lamb cutlets

1 Std.

Slow-cooked lamb curry with cucumber mint couscous

9 Std.

Thai beef salad

1 Std. 20 Min

Fragrant curried mince with tomato salad

40 Min

Chilli chicken with corn and avocado cream

35 Min

Lamb stew with couscous

2 Std. 10 Min

Seafood and corn chowder

40 Min

Katsu chicken with cauliflower rice and pickled salad

55 Min

Moroccan chicken and couscous salad with sweet potato soup

45 Min

Baked pumpkin and beef stew

3 Std.