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🍽️ Crispy Potato Rounds with Tender Lamb, Apples, and Cranberry Sauce

880 kcal · 30 min · 4 servings

Ingredients

• 700 g lamb fillet
• salt
• pepper (from the mill)
• 1 tbsp clarified butter
• 3 tbsp breadcrumbs
• 1 clove of garlic (chopped)
• 1 tbsp chopped parsley
• 2 tbsp butter
• 1 piece yellow bell peppers
• 1 spring onion
• 1 tbsp butter
• 125 ml white wine
• 200 ml light poultry stock
• 1 tsp tomato paste
• 100 g sour cream
• 2 tsp thyme leaves (chopped)
• 2 tbsp cranberries
• salt
• pepper (from the mill)
• 1 apple
• 1 tbsp butter
• 700 g potatoes
• salt
• pepper (from the mill)
• nutmeg
• 1 tbsp potato starch
• 3 egg yolks
• 1 tbsp soft butter
• 4 tbsp whipping cream
• 3 tbsp finely chopped parsley
• clarified butter (for frying)

Instructions

1. 1. Peel the potatoes and boil them in salted water for about 20 minutes.
2. 2. Drain the water and let the potatoes cool down for a short while.
3. 3. Press the potatoes through a potato ricer directly into a large mixing bowl.
4. 4. Add starch, egg yolk, butter, cream, finely chopped parsley, salt, pepper, and nutmeg to the bowl.
5. 5. Mix all ingredients together until you have a smooth dough.
6. 6. Dust your work surface with some flour and shape the dough into a long roll.
7. 7. Cut the roll into slices about 1.5 cm thick.
8. 8. Heat butter in a pan and fry the potato rounds in batches on both sides over medium heat for 3 to 4 minutes each until golden brown.
9. 9. Keep the finished rounds warm.
10. 10. Rub the lamb fillets with salt and pepper.
11. 11. Sear the meat in a heatproof pan in hot butter fat on all sides.
12. 12. Place the pan in a preheated oven at 200 degrees Celsius for 10 minutes.
13. 13. Remove the meat, wrap it in aluminum foil, and let it rest for a few minutes.
14. 14. Wash the spring onions, trim the ends, and chop them finely.
15. 15. Cut the yellow pepper into very small cubes.
16. 16. Sauté the spring onions and pepper cubes in hot cooking fat.
17. 17. Deglaze with meat stock and white wine.
18. 18. Stir in the tomato paste and let the sauce reduce to half its volume.
19. 19. Fold in cranberries, thyme, and crème fraîche, and let the sauce simmer briefly.
20. 20. Season the sauce finally with salt and pepper.
21. 21. Peel the apple, quarter it, and remove the core.
22. 22. Cut the apple quarters into thick wedges.
23. 23. Fry the apple wedges in hot butter on both sides.
24. 24. Melt butter in a small pan and fry chopped garlic and breadcrumbs.
25. 25. Stir parsley into the breadcrumb mixture and season with salt and pepper.
26. 26. Slice the lamb fillets diagonally.
27. 27. Distribute the breadcrumb mixture over the meat.
28. 28. Decoratively plate the lamb with the potato rounds, apple wedges, and sauce.

Nutrition per serving

• kcal: 880
• Protein: 48 g · Fett/Fat: 52 g · Carbs: 48 g