Lamb in lemon sauce

Name: Lamb in lemon sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g baby potatoes; 7-10 Tbsp Salt; 600 g Lamb filet; 150 g Shallots; 2 TABLESPOONS Oil; 200 ml Vegetable broth (instant); 150 ml Milk; 400 g Sweet peas; 3 Egg Yolk; 50 g Whipped cream; 7-10 Tbsp juice and grated zest of 1 untreated lemon; 7-10 Tbsp white pepper; 1 pinch Sugar; 40 g Butter; 1/2 bunch Parsley; 1/2 bunch Chives; 1 Lemon

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g baby potatoes
7-10 Tbsp Salt
600 g Lamb filet
150 g Shallots
2 TABLESPOONS Oil
200 ml Vegetable broth (instant)
150 ml Milk
400 g Sweet peas
3 Egg Yolk
50 g Whipped cream
7-10 Tbsp juice and grated zest of 1 untreated lemon
7-10 Tbsp white pepper
1 pinch Sugar
40 g Butter
1/2 bunch Parsley
1/2 bunch Chives
1 Lemon

Directions

1
Wash and peel the potatoes, cook in boiling salted water for about 20 minutes. In the meantime, cut the lamb diagonally into slices. Peel and halve the shallots. Fry meat in hot oil, add shallots, fry briefly. Deglaze with stock and milk, simmer for 2 minutes. Wash sugar snap peas, blanch in boiling salted water. Whisk egg yolk with cream.
2
Flavour sauce with lemon juice, lemon peel, salt, pepper and sugar. Mix the sauce with the whisked egg yolk. Drain sugar snap peas and potatoes. Melt butter and toss potatoes. Arrange everything on plates. Wash, chop and sprinkle parsley and chives. Cut lemon into slices, garnish plates with it