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🍽️ Tender Lamb Thigh with Creamy Pea Puree and Crispy Radish Vegetables

655 kcal · 30 min · 4 servings

Ingredients

• garlic cloves 1 pc.
• onions, yellow 1 pc.
• radishes 2 bunches
• organic lemons 1 pc.
• lamb thigh 500 g
• salt pinch
• pepper, black ground pinch
• oil 2 tbsp
• butter 6 tbsp
• peas, frozen 1 kg
• vegetable broth 250 ml
• sugar snap peas 500 g

Instructions

1. 1. Preheat the oven to 160 degrees Celsius with fan.
2. 2. Lightly press the garlic cloves with the flat side of a knife.
3. 3. Halve the onion, peel it, and dice it into fine cubes.
4. 4. Wash the radishes thoroughly and trim off the ends.
5. 5. Wash the lemon under hot water.
6. 6. Finely grate about one teaspoon of lemon zest.
7. 7. Halve the lemon and squeeze out the juice.
8. 8. Wash the lamb thigh and pat it dry with kitchen paper.
9. 9. Rub the meat generously with salt and pepper.
10. 10. Heat two tablespoons of oil in a pan over high heat.
11. 11. Sear the lamb thigh together with the garlic for about three minutes on all sides until golden brown.
12. 12. Add one tablespoon of butter to the pan.
13. 13. Place the pan with the meat in the oven for ten to fifteen minutes.
14. 14. Remove the pan from the oven.
15. 15. Wrap the meat in aluminum foil and let it rest.
16. 16. Melt one tablespoon of butter in a pot over medium heat.
17. 17. Sauté the onion cubes in it for about two minutes until translucent.
18. 18. Add the frozen peas and cook them for about one minute.
19. 19. Deglaze the mixture with vegetable broth.
20. 20. Let the peas cook covered for about four to five minutes.
21. 21. Drain the peas and save the broth.
22. 22. Return the peas to the pot.
23. 23. Puree the peas with one tablespoon of butter.
24. 24. Add some of the saved broth if necessary.
25. 25. Season the puree with salt and pepper.
26. 26. Heat one tablespoon of butter in another pan over medium heat.
27. 27. Sauté the radishes in it for about four minutes.
28. 28. Add the snow peas and cook them for two to three minutes.
29. 29. Season the vegetables with salt and pepper.
30. 30. Melt three tablespoons of butter with the lemon zest in the lamb pan over medium heat.
31. 31. Let the butter foam briefly.
32. 32. Remove the pan from the heat.
33. 33. Add one tablespoon of lemon juice to the butter.
34. 34. Season the sauce with salt and pepper.
35. 35. Spread the pea puree onto the plates.
36. 36. Place the radishes, snow peas, and lamb thigh on top.
37. 37. Drizzle the dish with the lemon butter.
38. 38. Serve the meal and enjoy your meal!

Nutrition per serving

• kcal: 655
• Protein: 43 g · Fett/Fat: 38 g · Carbs: 39 g