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Herb-Crusted Lamb with Truffle Gnocchi, Shallots and Artichokes

Homemade truffle gnocchi served with roasted artichokes, honey-glazed shallots, and herb-crusted lamb fillets in a rich balsamic jus.

LambGourmetGnocchiRoastTruffle
Estimated Nutrition
Calories
818.8
kcal / serving
4912.8 kcal total
Carbs
89.6g
per serving
537.6 g total
Fat
32.6g
per serving
195.6 g total
Protein
41.4g
per serving
248.4 g total
Cook Time
180
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
100
ml
Balsamic Vinegar
100
ml
Red Wine Vinegar
Dairy
2
piece
Eggs
Free-range, beaten
1
tbsp
Butter
For frying
GrainsCereals
125
g
Pasta Flour
00 type
4
slice
White Bread
Dried
Liquids
1
l
Chicken Stock
Fresh
Meat
1000
g
Lamb Bones
Reserved from the lamb racks, roughly chopped
4
piece
Lamb
Best end, 4-bone racks, bones removed
NutsSeeds
1
sprig
Thyme
Leaves picked
1
sprig
Rosemary
Leaves picked
1
bunch
Parsley
Large bunch
1
clove
Garlic
Chopped
1
sprig
Rosemary
Leaves picked, for crust
OilsFats
1
tbsp
Oil
For frying
Other
100
g
Honey
2
piece
Egg Whites
For coating
Vegetables
1
piece
Carrot
Roughly chopped
1
piece
Onion
Roughly chopped
1
stalk
Celery
Roughly chopped
2
piece
Shallots
Sliced
2
piece
Red Peppers
Sliced
500
g
Desiree Potatoes
50
g
Truffles
Preserved, finely chopped
500
g
Jerusalem Artichokes
Peeled and cubed
500
g
Shallots
Whole, peeled

Method

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