Lamb Strips in Honey Crème Fraîche Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 60 g nuts (pecan)
- 1 onion (s)
- 2 lamb salmon (lamb loin), approx. 180 g each
- Olive oil, for frying
- 2 dl meat stock
- 2 tablespoon pepper, green
- 180 g crème fraîche
- 2 tablespoon honey
- salt and pepper
- 4 sprigs thyme
Print Recipe
Pin Recipe Instructions
- Coarsely chop the pecans and finely chop the onion. Halve the lamb kidney pieces lengthways and cut into strips approx. 5 mm wide.
- Let the oil get hot in the frying pan and fry the meat for about 2 minutes. Then take it out of the pan. Roast the onions and nuts in the roasting set. Pour in the stock and reduce the liquid by approx. 1/3. Stir in the crème fraîche and honey, bring to the boil briefly. Add the meat with the meat juice and mix well. The sauce should stop boiling from this point on. Season to taste with salt and pepper and pluck the thyme leaves directly on top.
- Rösti or fried potatoes are ideal as a side dish.
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