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Lamb Cooked Two Ways with Carrot and Ginger Purée and Red Wine Jus
4.5 10 ratings
Prep. 20 min
Total 5 h 15 min
6 portions
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Ingredients

Slow Cooked Lamb Shoulder
  • vegetable oil
    25 g
  • lamb shoulder meat, boneless diced
    750 g
  • fine sea salt
    1 pinch
  • ground black pepper
    1 pinch
  • cornflour
    2 Tbsp
  • meat stock cube (for 0.5 l) (lamb)
    1
    1 tsp meat stock paste, homemade
  • water
    500 g
  • fresh rosemary leaves only
    1 sprig
  • garlic clove
    1
Red Wine Jus
  • banana shallot halved
    1
  • garlic clove
    1
  • fresh mixed herbs leaves only (approx. 5 g)
    1 bunch
  • salted butter
    50 g
  • port
    100 g
  • red wine
    150 g
  • balsamic vinegar
    20 g
  • dark brown sugar (optional)
    35 g
  • fine sea salt or to taste
    1 pinch
  • ground black pepper or to taste
    1 pinch
Carrot and Ginger Purée
  • olive oil
    30 g
  • carrots cut in 4 pieces
    500 g
  • fresh root ginger peeled, cut in slices (2 mm)
    15 g
  • water
    100 g
  • fine sea salt
    ½ tsp
  • unsalted butter cut in pieces
    100 g
  • ground black pepper for seasoning
Roasted Lamb Loin
  • vegetable oil
    1 Tbsp
  • lamb loin (100-150 g each)
    6
  • fine sea salt for seasoning
    2 pinches
  • ground black pepper for seasoning
    2 pinches
  • unsalted butter for basting
    10 g
  • fresh spinach (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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