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🍽️ Tender Lamb with Creamy Root Vegetable Mash and Mint Sauce

596 kcal · 30 min · 4 servings

Ingredients

• 800 g potatoes (floury cooking)
• salt
• 100 g parsley root
• 100 ml whipping cream
• 100 ml milk
• 40 g butter
• freshly grated nutmeg
• salt
• white pepper
• 1 shallot
• 2 handfuls mint
• 50 ml white port wine
• 100 ml lamb stock
• salt
• pepper
• 1 tbsp mild olive oil
• 600 g lamb fillet
• pepper
• 1 tbsp ghee
• salt

Instructions

1. 1. Peel the potatoes and the parsley root. Cut the vegetables into small, even cubes.
2. 2. Place the vegetables in a pot with a little boiling salted water. Cover the pot and cook for about 20 minutes until tender.
3. 3. Preheat the oven to 50 degrees Celsius (convection mode). You will use this later to keep the meat warm.
4. 4. Peel the shallot and chop it very finely.
5. 5. Wash the mint. Pluck the leaves off the tough stems and chop the leaves coarsely.
6. 6. Wash the lamb meat and pat it dry with kitchen paper. Season it with pepper.
7. 7. Heat ghee (clarified butter) in a large pan. Sear the meat on all sides until brown.
8. 8. Salt the meat briefly. Remove it from the pan and wrap it in aluminum foil.
9. 9. Place the wrapped meat in the preheated oven to keep it warm.
10. 10. Sauté the chopped shallots in the remaining fat in the same pan.
11. 11. Deglaze the shallots with port wine. Stir in the lamb stock and let the sauce simmer briefly.
12. 12. Remove the meat from the oven. Stir the chopped mint into the sauce.
13. 13. Place the cooked vegetables in a pot. Use a hand blender to puree them until smooth.
14. 14. Serve the lamb with the mash and the mint sauce.

Nutrition per serving

• kcal: 596
• Protein: 38 g · Fett/Fat: 31 g · Carbs: 37 g