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Lamb Cooked Two Ways with Carrot and Ginger Purée and Red Wine Jus
Dificuldade
A maioria das nossas receitas são fáceis de confecionar. Contudo, algumas exigem mais tempo ou são um pouco mais exigentes, sendo classificadas como médias ou avançadas.
Tempo de preparação
Tempo que precisa para preparar esta receita
Tempo total
Tempo que leva a preparar esta receita do início ao fim
Porções
Porções
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)
ou 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
- 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
- Nutrição
- por 1 portion
- Energia
- 2670 kJ / 638 kcal
- Proteína
- 35.3 g
- Hidratos de carbono
- 21.3 g
- Gordura
- 45.7 g
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