Summary

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

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Instructions

1. 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).
2. 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.
3. 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.
4. 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.