John Myers
Contents
show
Ingredients
- 800 g Lamb shank
- 2 piece Rosemary sprigs
- 2 piece Sprigs of thyme
- 2 teaspoon Marjoram
- 1 teaspoon 3 pepper mix
- 180 g Cashew
- 300 g Potatoes
- 80 g Breadcrumbs
- 100 g Butter
- 1 tablespoon Olive oil
- 0,5 piece Clove of garlic
- 1 piece Lime
- 250 Milliliters Poultry broth
- 300 g Snow peas
- 2 pinch Sugar
- 1 tablespoon Butter
Instructions
- Preheat the oven to 160 degrees for the lamb and grind the cashew nuts in the mixer.
- Cut the potatoes into small pieces and fry them in the pan with the butter until they are crispy.
- Toast the breadcrumbs in a separate pan until golden brown, squeeze out the lime and add the juice. Add the mixture to the potatoes and continue to fry everything.
- Put the herb mixture of rosemary, thyme, pepper and majoram with olive oil on the leg of lamb. (For an even more intense taste, this marinade can also be added to the meat the night before and steeped in the refrigerator).
- Sear the lamb in the pan and then fry it together with 250 milliliters of poultry bouillon for 25-35 minutes in the oven at 160 degrees.
- Put the sugar peas in hot water and boil for 3 minutes and after draining, pour a tablespoon of butter over the sugar peas and optionally refine with 2 pinches of sugar or briefly fry some chopped garlic.
Nutrition
Serving: 100gCalories: 231kcalCarbohydrates: 8.7gProtein: 10.3gFat: 17.4g
