Lamb Cooked Two Ways with Carrot and Ginger Purée and Red Wine Jus - Cookidoo® – la plataforma de re

Ingredients

• 25 g vegetable oil
• 750 g lamb shoulder meat, boneless
• 1 pinch fine sea salt
• 1 pinch ground black pepper
• 2 Tbsp cornflour
• 1 meat stock cube (for 0.5 l)
• 500 g water
• 1 sprig fresh rosemary
• 1 garlic clove
• 1 banana shallot
• 1 bunch fresh mixed herbs
• 50 g salted butter
• 100 g port
• 150 g red wine
• 20 g balsamic vinegar
• 30 g olive oil
• 500 g carrots
• 15 g fresh root ginger
• 100 g water
• ½ tsp fine sea salt
• 100 g unsalted butter
• ground black pepper
• 1 Tbsp vegetable oil
• 6 lamb loin
• 2 pinches fine sea salt
• 2 pinches ground black pepper
• 10 g unsalted butter