🍽️ Lamb fillet in herb crust with creamy sweet potato and carrot puree

Name: Lamb fillet in herb crust with creamy sweet potato and carrot puree
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g sweet potatoes (1–2 sweet potatoes); 150 g carrots (1–2 carrots); 20 g ginger root; 1 bay leaf; salt; 4 pieces lamb loin (approx. 180 g each); 3 garlic cloves; 4 sage leaves; 1 handful thyme sprig; 2 sprigs rosemary; 2 tbsp rapeseed oil; pepper; 30 g butter (2 tbsp)

498 kcal · 30 min · 4 servings

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Ingredients

600 g sweet potatoes (1–2 sweet potatoes)
150 g carrots (1–2 carrots)
20 g ginger root
1 bay leaf
salt
4 pieces lamb loin (approx. 180 g each)
3 garlic cloves
4 sage leaves
1 handful thyme sprig
2 sprigs rosemary
2 tbsp rapeseed oil
pepper
30 g butter (2 tbsp)

Instructions

1. Peel the sweet potatoes.
2. Cut the sweet potatoes into large cubes.
3. Peel and clean the carrots.
4. Slice the carrots into thin rounds.
5. Peel the ginger.
6. Mince the ginger finely.
7. Place the sweet potatoes in a pot.
8. Add the carrots to the pot.
9. Add the ginger to the pot.
10. Add the bay leaf to the pot.
11. Cover the vegetables with a little salted water.
12. Cook the vegetables over medium heat.
13. Cook the vegetables for about 20 minutes.
14. Cook the vegetables until they are tender.
15. Make sure nothing sticks to the bottom.
16. Remove the bay leaf from the pot.
17. Rinse the meat briefly.
18. Pat the meat dry.
19. Peel the garlic.
20. Wash the herbs.
21. Shake the herbs dry.
22. Heat the oil in a large pan.
23. Season the lamb with salt.
24. Season the lamb with pepper.
25. Sear the lamb with garlic and herbs over high heat.
26. Sear the lamb all around for 5 minutes.
27. Wrap the lamb fillet together with the herbs in baking paper.
28. Place the package in the preheated oven.
29. Set the oven to 80 degrees Celsius.
30. Use convection at 60 degrees Celsius or the lowest gas setting.
31. Place the package on the middle rack.
32. Let the lamb rest in the oven for 20 minutes.
33. Puree the sweet potatoes and carrots in the pot finely.
34. Use a hand blender to puree.
35. Add a little water if needed.
36. Adjust to the desired consistency.
37. Season the puree with salt.
38. Season the puree with pepper.
39. Stir the butter into the puree.
40. Divide the puree among four plates.
41. Slice the meat.
42. Arrange the meat slices on top.
43. Sprinkle herbs from the cooking liquid over the dish if desired.

Nutrition per serving

kcal: 498
Protein: 41 g · Fett/Fat: 19 g · Carbs: 40 g