Lamb loin with sweet potato polenta and cranberry chutney

Ingredients for 4 servings:

• 700 g red onion(s)
• 100 g cranberries, possibly frozen
• 100 ml vinegar (white wine vinegar)
• 150 g sugar
• 300 ml apple juice
• 1 tbsp mustard seeds
• 2 tbsp ginger powder
• Salt and pepper, black
• 100 g onion(s)
• 1 chili pepper(s), red
• 2 garlic cloves
• 300 g sweet potatoes
• 1 tbsp rosemary, chopped
• 50 g butter
• 700 ml chicken stock
• 250 ml milk
• 125 g polenta
• 75 g walnuts
• 10 juniper berries
• 4 fillets (lamb saddle fillets approx. 175 g each)
• 10 sprigs lemon thyme

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

great, great, great….

For the chutney, peel and eighth the red onions. Simmer with cranberries, vinegar, sugar, apple juice, mustard seeds, ginger, and a little salt for about 1.5 hours until syrupy, then let cool slightly (be careful, it tends to thicken towards the end). Meanwhile, peel and dice the onions, finely chop the chili pepper, and chop the garlic. Peel and dice the sweet potatoes. Sauté everything with rosemary and 20g butter. Then pour in 150ml stock and simmer for about 20 minutes until soft, then puree finely. Bring the remaining stock to a boil with the milk and stir in the polenta. Let the polenta swell on low heat for about 25 minutes, then stir into the sweet potato puree. For the meat, roughly chop the walnuts and finely chop the juniper berries. Season the fillets with juniper berries, pepper, and salt, and brown them in the remaining 30g butter. Add the nuts and thyme sprigs and sauté briefly. Then finish cooking in a preheated oven at 190°C (top/bottom heat) for 10-12 minutes.