Piña Colada Lamb
Serves 3-4
Preparation ~20 min (lamb in room temperature for 30-40 min in advance)
Ingredients
600 – 650 g clean lamb fillets (top side leg or loin), cut into 1,5 cm- 2 cm slices
2 tbsp butter
1 teaspoon salt (or a heaped teaspoon of finger/kosher salt)
1 teaspoon ground black pepper
Zest of 1/2 lemon
3 tblsp plain flour
500 ml coconut milk
50 ml pineapple juice
100 ml (~110 g) sour milk (crème fraîche)
2-3 tblsp white balsamic vinegar (or white wine vinegar)
30 g pine kernels
Preparation
Keep the lamb fillets in room temperature for 30-40 minutes before cooking. Mix and roast the pine kernels on a dry pan on high heat and put aside. Turn on medium heat. Fry the lamb fillets in butter for ~2-3 minutes per side, leaving the fillets red inside. Keep the fillets in the pan, add the lemon zest and season with salt and pepper. Add the flour and toss the fillets around. Add the coconut milk, sour milk, pineapple juice and balsamic vinegar. Braise (let bubble) for ~10 minutes on high heat until the sauce thickens. Check the doneness occasionally and take aside when the lamb is slightly pink inside (medium plus). Sprinkle the pine kernels on top and serve with rice.
Serves 3-4
Preparation ~20 min (lamb in room temperature for 30-40 min in advance)
Ingredients
600 – 650 g clean lamb fillets (top side leg or loin), cut into 1,5 cm- 2 cm slices
2 tbsp butter
1 teaspoon salt (or a heaped teaspoon of finger/kosher salt)
1 teaspoon ground black pepper
Zest of 1/2 lemon
3 tblsp plain flour
500 ml coconut milk
50 ml pineapple juice
100 ml (~110 g) sour milk (crème fraîche)
2-3 tblsp white balsamic vinegar (or white wine vinegar)
30 g pine kernels
Preparation
Keep the lamb fillets in room temperature for 30-40 minutes before cooking. Mix and roast the pine kernels on a dry pan on high heat and put aside. Turn on medium heat. Fry the lamb fillets in butter for ~2-3 minutes per side, leaving the fillets red inside. Keep the fillets in the pan, add the lemon zest and season with salt and pepper. Add the flour and toss the fillets around. Add the coconut milk, sour milk, pineapple juice and balsamic vinegar. Braise (let bubble) for ~10 minutes on high heat until the sauce thickens. Check the doneness occasionally and take aside when the lamb is slightly pink inside (medium plus). Sprinkle the pine kernels on top and serve with rice.
