Summary

Ingredients

• 4 lamb salmon
• 3 tablespoon olive oil
• salt and pepper
• 1 kg sweet potato (s)
• 2 shallot (s)
• 1 red pepper (s)
• 2 cloves garlic)
• 2 teaspoons sugar
• 1 tablespoon tomato paste
• 1 teaspoon flour
• 2 teaspoons broth, instant
• 1 glass red wine
• 6 stalks thyme
• 30 g butter
• 100 ml milk
• some nutmeg, grated
• rosemary

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Instructions

1. Cook the sweet potatoes in salted water for 20-25 minutes. Heat the olive oil in a pan and fry the meat vigorously. Season with salt and pepper and finish cooking in a preheated oven (fan oven 100 ° C) for 15-20 minutes.
2. Fry the finely diced shallot, paprika and garlic in the frying fat. Sprinkle with sugar and caramelize. Add tomato paste and flour and sauté. Dissolve the broth in approx. 1/2 l water and add with the red wine while stirring. Bring to the boil and reduce to half the amount over high heat. Add a few stalks of thyme and remove them before serving.
3. Drain the sweet potatoes, add milk and butter and mash. Season with salt and nutmeg.
4. You cut the lamb salmon and serve everything. Garnish with thyme and rosemary.