Ingredients for 4 people:
For the puree:
600 g floury potatoes
salt
1-2 cloves of garlic
50 g butter
½ teaspoon fennel seeds, pepper
For the peas:
1 small onion
1 tablespoon butter
grated peel of ½ organic orange
200 g frozen peas
some mint leaves
For the lamb:
2 lamb carrée of 300 g each
1 tablespoon oil, a few sprigs of thyme
200 ml lamb stock (from the jar)
2 tablespoons Cumberland sauce
Preparation:
1. Peel, wash and halve the potatoes. Boil in salted water for about 25 minutes.
Peel garlic and dice finely. Heat butter. Fry garlic and fennel seeds until golden brown. Drain potatoes and mash with a potato masher and add garlic-fennel butter. Mix in. Season to taste with salt and pepper.
2. For the peas, peel and finely dice the onion. Heat butter. Add orange zest and peas and saute for about 5 minutes. Season with salt and fold in some mint leaves.
3. Season lamb carrées with salt and pepper. Heat oil. Sauté lamb carrées. Place in an ovenproof dish and cover with a few sprigs of thyme. Pour in the lamb stock. Roast in a preheated oven at 200 degrees (gas: Level 3-4, convection oven: 180 degrees) for 18-20 minutes. Let the meat rest for 5 minutes. Strain the lamb stock and stir in the Cumberland sauce. Boil down the
sauce to a creamy consistency. Season to taste with salt and pepper. Cut meat
and serve with the sauce, the puree and the peas.
Preparation time approx. 1 hour
Per serving approx.:
Calories: 421
Joule: 1762
Protein: 29,4 g
Fat: 19,2 g
Carbohydrates: 32 g
(FoodCentrale by ddp images)
