Lamb Cooked Two Ways with Carrot and Ginger Purée and Red Wine Jus

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Prep. 20 min

Total 5 h 15 min

6 portion

Ingredients

Slow Cooked Lamb Shoulder

vegetable oil
25 gram
lamb shoulder meat, boneless diced
750 gram
sea salt
1 pinch
black pepper, ground
1 pinch
cornflour (starch)
2 tablespoon
meat stock cube (for 0.5 l) (lamb)
1
1 teaspoon meat stock paste, homemade
water
500 gram
rosemary, fresh leaves only
1 sprig
garlic clove
1

Red Wine Jus

shallot halved
1
garlic clove
1
mixed herbs, fresh leaves only (approx. 5 g)
1 bunch
butter, salted (from cows' milk)
50 gram
port wine
100 gram
red wine
150 gram
balsamic vinegar
20 gram
dark brown sugar (optional)
35 gram
sea salt or to taste
1 pinch
black pepper, ground or to taste
1 pinch

Carrot and Ginger Purée

olive oil
30 gram
carrot cut in 4 pieces
500 gram
ginger, fresh root peeled, cut in slices (2 mm)
15 gram
water
100 gram
sea salt
½ teaspoon
butter, unsalted (from cows' milk) cut in pieces
100 gram
black pepper, ground for seasoning

Roasted Lamb Loin

vegetable oil
1 tablespoon
lamb loin (100-150 g each)
6
sea salt for seasoning
2 pinch
black pepper, ground for seasoning
2 pinch
butter, unsalted (from cows' milk) for basting
10 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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