Herb lamb salmon with butter carrots
easy
40 mins
40 mins
Ingredients
- 16 Finger carrots (approx. 350 g)
- 3 Stem(s) Parsley
- 1 Branch rosemary
- 2 discs Toast
- 80 g + 1 tsp soft butter
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON Oil
- 4 Lamb salmon (approx. 120 g each)
- 1 TABLESPOON Flour
- 200 ml Beef stock (from the glass)
- 1 Bag of mini dumplings shaped potato dumplings (20 pieces)
- 7-10 Tbsp Parsley
Directions
- 1
Peel and clean the carrots, leaving about 1 cm of the green. Wash parsley and rosemary, dab dry and remove leaves. Mix the leaves and toast finely in the universal chopper, then mix with 80 g butter.
- 2
Season herb butter mixture with salt and pepper. Heat oil in a pan. Season lamb salmon with salt and pepper. Sear the lamb in the pan from both sides, remove. Add flour to the frying fat and sauté for approx. 3 minutes.
- 3
Slowly stir in beef stock, let it simmer for about 3 minutes and season with salt and pepper. Prepare dumplings in boiling water according to package instructions. Cook carrots in boiling salted water for about 3 minutes.
- 4
Spread the herb butter mixture on the lamb salmon. Remove the carrots from the water and keep warm. Cook the lamb under the grill for 4-5 minutes until the crust is lightly browned. Cover meat with aluminium foil and leave to rest for 5-7 minutes.
- 5
Bring the sauce to the boil again. Heat 1 teaspoon of butter in a pan and lightly fry the dumplings in it, remove. Add carrots to the frying fat and toss briefly. Cut the meat and arrange on plates with dumplings, carrots and sauce.
- 6
Garnish with parsley.
Nutrition Facts
860 kcal
45 g
65 g
25 g
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