Admirably

Slow-Braised Breast of Lamb with Artichoke Purée and Purple Sprouting Broccoli

Slow-braised lamb breast served with a smooth Jerusalem artichoke purée, tender purple sprouting broccoli, and a creamy caper sauce.

DinnerLambMain CourseSlow CookedJerusalem Artichoke
Estimated Nutrition
Calories
1215.6
kcal / serving
4862.5 kcal total
Carbs
17.1g
per serving
68.4 g total
Fat
103.2g
per serving
412.8 g total
Protein
54.6g
per serving
218.4 g total
Cook Time
240
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
25
g
Butter
for frying lamb
30
ml
Double Cream
for the sauce
25
g
Butter
for the purée
25
ml
Double Cream
for the purée
Fruits
0.5
piece
Lemon
squeezed half
Liquids
1.25
l
Chicken Stock
warmed; vegetable stock alternative
Meat
1.25
kg
Lamb Breast
off the bone, rolled and tied
NutsSeeds
1
piece
Salt
to taste
1
piece
Black Pepper
freshly ground, to taste
0.5
bulb
Garlic
chopped
1
sprig
Rosemary
fresh
3
tbsp
Parsley
fresh, roughly chopped
1
piece
Nutmeg
freshly ground, pinch
OilsFats
15
ml
Olive Oil
Vegetables
1
piece
Onion
peeled and chopped
2
piece
Carrot
peeled and chopped
1
piece
Leek
chopped
3
tbsp
Caper
rinsed and drained
450
g
Jerusalem Artichoke
peeled and cut into chunks
300
g
Purple Sprouting Broccoli
boiled until tender

Method

1
2
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