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Ingredients
Lamb with Snow Peas
- Ingredients
- 8 Lamb fillets (600 grams)
- salt
- freshly ground peppers
- 1 generous pinch cayenne pepper
- 3 Tbsps vegetable oil
- 200 grams Snow peas
- 1 sprig mint
- 250 grams Whipped cream
- 1 Tbsp Worcestershire sauce
- 2 Tbsps sherry
- 2 Tbsps butter
- 1 Tbsp balsamic vinegar
- 40 milliliters white wine
Season lamb fillets with salt and pepper. Mix cayenne pepper with 1 tablespoon of oil and brush meat with the mixture. Rinse snow peas and blanch in boiling salted water for 4 minutes. Drain and rinse in cold water, drain again. Rinse and shake dry mint, pluck off leaves.
Whisk cream with Worcestershire sauce and sherry, bring to a boil and simmer for about 3 minutes.
Heat 1 tablespoon of butter with remaining oil in a pan and cook fish fillets for about 2-3 minutes. Remove from the pan and keep warm, covered with aluminum foil.
Deglaze pan with balsamic vinegar and wine, bring to a boil and strain through a sieve. Season with salt and pepper.
Heat remaining butter in the same pan and toss snow peas until heated through. Season lightly with salt.
Arrange lamb fillets with sherry sauce and snow peas on plates and serve garnished with mint.
(Percentage of daily recommendation)
| Calorie | 1,063 cal. | (51 %) | ||
| Protein | 128 g | (131 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |