Main courses · Meat & poultry
Lamb fillets with pink peppercorn sauce
Please refer to Cookidoo® for the Meat stock paste recipe.
TM5TM6TM7
Details
- Difficulty
- Medium
- Prep
- 20 min
- Active
- 20 min
- Cook
- 30 min
- Total
- 30 min
- Yield
- 4 portions
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- Category
- Main coursesMeat & poultry
- Time
- 15–30 min
- Nutrition
- High proteinUnder 500 kcal
- Difficulty
- Medium
- butter
- 1.4 oz
- eschalots
- 2
- garlic
- 2 cloves
- water
- 7.8 oz
- Meat stock paste
- 0.5 tsp
- dried red peppercorn
- 2 tsp
- new baby potatoes
- 11 oz
- boneless lamb loins
- 0.9–1.1 lb
- sea salt
- 1 pinches
- ground black pepper
- 1 pinches
- water
- 1 tbsp
- green asparagus
- 1 bunches
- carrot
- 1
- whiskey
- 1 tbsp
- cornflour
- 1 tsp
- pouring (whipping) cream
- 2.1 oz
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 29 g
- Energy
- 1,823.4 kJ
- Calories
- 435.8 kcal
- Fat
- 29.3 g
- Fibre
- 3.8 g
- Carbohydrates
- 12.8 g
Cooking instructions are available on the original Cookidoo® page.
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