Lamb Cooked Two Ways with Carrot and Ginger Purée and Red Wine Jus
TM6 TM5 TM31

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

4.4 (8 valoraciones )

Ingredientes

Slow Cooked Lamb Shoulder

  • 25 g vegetable oil
  • 750 g lamb shoulder meat, boneless, diced
  • 1 pinch fine sea salt
  • 1 pinch ground black pepper
  • 2 Tbsp cornflour
  • 1 meat stock cube (for 0.5 l) (lamb)
    o bien 1 tsp meat stock paste, homemade
  • 500 g water
  • 1 sprig fresh rosemary, leaves only
  • 1 garlic clove

Red Wine Jus

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

Carrot and Ginger Purée

  • 30 g olive oil
  • 500 g carrots, cut in 4 pieces
  • 15 g fresh root ginger, peeled, cut in slices (2 mm)
  • 100 g water
  • ½ tsp fine sea salt
  • 100 g unsalted butter, cut in pieces
  • ground black pepper, for seasoning

Roasted Lamb Loin

  • 1 Tbsp vegetable oil
  • 6 lamb loin (100-150 g each)
  • 2 pinches fine sea salt, for seasoning
  • 2 pinches ground black pepper, for seasoning
  • 10 g unsalted butter, for basting
  • fresh spinach, wilted, for serving (opcional)

Inf. nutricional
por 1 portion
Calorías
2670 kJ / 638 kcal
Proteína
35.3 g
Carbohidratos
21.3 g
Grasa
45.7 g

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