Lamb Fillets on Sweet Potato Puree

For the lamb fillets on sweet potato puree, first boil water, add salt and nutmeg and blanch the romanesco florets in it. Drain and add butter, salt and pepper to the romanesco.

Cut peeled sweet potatoes into cubes, blanch in salted water and drain. Add butter, salt, milk, pepper and a tiny bit of nutmeg and mash.

Clean the lamb, season with salt and pepper and sear briefly on both sides. Wrap in aluminum foil and keep warm briefly in the oven.

For the sauce, reduce red wine with a bouillon cube, add salt, pepper and a dash of whipped cream. Dress the sauce with flakes of butter.

Arrange lamb fillets on sweet potato puree on a flat plate and garnish with basil leaves.

Preparation Tip:

The lamb fillets on sweet potato puree also goes well with salad.

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