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🍽️ Tender Lamb Fillets with Red Wine Onions and Creamy Potato Pea Purée

620 kcal · 30 min · 4 servings

Ingredients

• potatoes, floury 500 g
• broccoli 0.5 pc.
• salt pinch
• peas, frozen 300 g
• shallots 8 pc.
• thyme, fresh 10 g
• parsley, fresh 30 g
• butter 6 tbsp
• sugar 1 tbsp
• red wine, dry 250 ml
• pepper, black ground pinch
• lamb fillets 400 g
• milk 200 ml
• nutmeg, ground 0.25 tsp

Instructions

1. 1. Peel the potatoes and wash them thoroughly under running water.
2. 2. Cut the potatoes into large, irregular chunks.
3. 3. Wash the broccoli thoroughly.
4. 4. Remove the tough stalk at the bottom of the broccoli.
5. 5. Break the broccoli into large florets or pieces.
6. 6. Place the potato chunks and broccoli into a large pot.
7. 7. Cover the vegetables with salted water.
8. 8. Bring the water in the pot to a boil.
9. 9. Reduce the heat to a medium setting.
10. 10. Place a lid on the pot.
11. 11. Let the vegetables cook for about 25 minutes.
12. 12. Add the peas to the pot after about 15 minutes.
13. 13. Halve the shallots.
14. 14. Peel the shallots carefully.
15. 15. Wash the thyme sprigs under cold water.
16. 16. Let the thyme drain well.
17. 17. Wash the parsley.
18. 18. Shake the parsley dry.
19. 19. Pluck the parsley leaves from the stems.
20. 20. Finely chop the parsley leaves.
21. 21. Melt 1 tablespoon of butter in a pot over high heat.
22. 22. Sauté the shallots in the melted butter for about 2 minutes.
23. 23. Add half of the thyme sprigs to the pot.
24. 24. Sprinkle sugar over the shallots.
25. 25. Caramelize the shallots for about 2 minutes.
26. 26. Deglaze the shallots with red wine.
27. 27. Reduce the heat to a low setting.
28. 28. Let the shallots cook until soft for about 20 minutes.
29. 29. Season the shallots with salt and pepper.
30. 30. Rinse the lamb fillets under running water.
31. 31. Pat the lamb fillets dry with kitchen paper.
32. 32. Heat 1 tablespoon of butter in a pan over high heat.
33. 33. Place the lamb fillets and the remaining thyme in the pan.
34. 34. Sear the lamb fillets for about 2 to 4 minutes until golden brown on all sides.
35. 35. Season the lamb fillets with salt and pepper.
36. 36. Wrap the lamb fillets briefly in aluminum foil and let them rest.
37. 37. Drain the potatoes, broccoli, and peas.
38. 38. Use a lid to make draining safe.
39. 39. Add milk and 4 tablespoons of butter to the drained vegetables.
40. 40. Mash the mixture into a purée using a potato masher.
41. 41. Season the purée with salt, pepper, and nutmeg.
42. 42. Fold the chopped parsley into the purée.
43. 43. Taste the purée and adjust seasoning if needed.
44. 44. Spread the purée onto the plates.
45. 45. Serve the purée together with the lamb fillets and red wine shallots.

Nutrition per serving

• kcal: 620
• Protein: 35 g · Fett/Fat: 30 g · Carbs: 50 g