Saddle Of Lamb with Sweet Potato Polenta and Cranberry Chutney
by Editorial Staff
Summary
| Prep Time | 2 hrs |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 g onion (s), red
- 100 g cranberries, possibly frozen
- 100 ml vinegar (white wine vinegar)
- 150 grams sugar
- 300 ml apple juice
- 1 tablespoon mustard seeds
- 2 tablespoon ginger powder
- Salt and pepper, black
- 100 g onion (s)
- 1 chilli pepper (s), red
- 2 cloves garlic)
- 300 g sweet potato (s)
- 1 tablespoon rosemary, chopped
- 50 g butter
- 700 ml poultry stock
- 250 ml milk
- 125 g polenta
- 75 g walnuts
- 10 juniper berries
- 4 fillet (s) (saddle lamb fillets approx. 175 g each)
- 10 sprigs lemon thyme
Print Recipe
Pin Recipe Instructions
- For the chutney, peel and cut the red onions into eighths. Simmer with cranberries, vinegar, sugar, apple juice, mustard seeds, ginger and a little salt until it is syrupy for about 1.5 hours and then allow to cool slightly (be careful, it tends to start at the end).
- In the meantime, peel and dice the onions, chop the chilli pepper and chop the garlic. Peel and dice the sweet potatoes. Sweat everything with rosemary and 20 g butter. Then pour in 150 ml of stock and cook for approx. 20 minutes until soft, then puree finely.
- Bring the rest of the broth to the boil with the milk and pour in the polenta while stirring. Let the polenta soak on a low level for about 25 minutes and then stir into the sweet potato puree.
- For the meat, coarsely chop the walnuts and finely chop the juniper. Season the fillets with juniper, pepper and salt and sauté in the remaining 30 g butter. Add the nuts and thyme sprigs and sauté briefly. Then cook in the preheated oven at 190 ° C (top / bottom heat) for 10 - 12 minutes to the end.
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