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Treacle Marinated Lamb Fillet with Caraway Creamed Carrots

Lamb fillets marinated in treacle and spices, seared and oven-roasted, served with creamy caraway-infused carrots and a balsamic reduction.

DinnerLambMeatGourmetCarrots
Estimated Nutrition
Calories
646.1
kcal / serving
2584.5 kcal total
Carbs
19.2g
per serving
76.8 g total
Fat
47.6g
per serving
190.2 g total
Protein
35.6g
per serving
142.4 g total
Cook Time
45
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
50
g
Sugar
For marinade
0.5
tbsp
Black Treacle
null
CondimentsSauces
125
ml
Balsamic Vinegar
null
Dairy
150
ml
Double Cream
null
1
tsp
Butter
Unsalted
Fruits
0.5
piece
Lemon
Juice only
Liquids
1
l
Water
For marinade
250
ml
Chicken Stock
null
Meat
4
piece
Lamb Fillets
null
NutsSeeds
50
g
Salt
For marinade
0.5
tsp
Allspice Berries
Ground
5
piece
Juniper Berries
null
0.5
tsp
Black Peppercorns
null
2
piece
Sage
Leaves
2
piece
Bay Leaves
null
1
head
Garlic
Halved
1
sprig
Thyme
null
1
tsp
Caraway Seeds
null
1
unit
Salt
To taste
1
unit
Black Pepper
Freshly ground, to taste
1
sprig
Chervil
Optional garnish
OilsFats
2
tbsp
Vegetable Oil
null
Vegetables
2
piece
Shallots
Peeled and sliced
4
piece
Carrots
Cut into 1cm cubes

Method

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