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Lamb fillets with pink peppercorn sauce

Lamb fillets with pink peppercorn sauce
4.1 45 ratings
Prep. 20 min
Total 30 min
4 portions
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Ingredients

  • 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

Difficulty

medium

Nutrition per 1 portion

Sodium 316 mg
Protein 29 g
Calories 1830.8 kJ / 435.8 kcal
Fat 29.3 g
Fibre 3.8 g
Saturated Fat 14.8 g
Carbohydrates 12.8 g

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Australia and New Zealand

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