Fillet of lamb with creamed cauliflower and broccoli, stuffed potatoes and thyme gravy

Serves 10

Rating (8 ratings)


1 ½ kg fillet of lamb
Salt, pepper
Butter, margarine or oil for frying

3 onions, cut into wedges
3 carrots, cut into pieces
Butter, margarine or oil
5 dl red wine
1 dl Dansukker Dark Muscovado Sugar
2 dl veal stock
2 bay leaves
5 sprigs of thyme
25 g dark chocolate 70%
2 tsp potato starch
Salt, pepper


Brown the lamb fillet in the butter, margarine or oil. Season with salt and pepper. Place in an oven-proof dish and roast in the oven at 150°C for approximately 20 minutes. The internal temperature of the meat should be 60-65°C. Leave the meat to rest for 5 minutes before carving it.

To make the gravy, lightly fry the onions and carrots in a saucepan. Add the wine, sugar, veal stock, herbs and seasonings and simmer for 10 minutes. Add the chocolate and stir until it melts. Thicken the gravy with potato starch mixed with a little water. Taste and add more salt and pepper if necessary. Strain the gravy into a sauce dish just before serving.

Carve the lamb into slices. Serve with the creamed cauliflower and broccoli, gravy and stuffed potatoes.

Creamed cauliflower

10 portions

1 kg cauliflower
2 dl double cream
100 ml grated mature cheese
1 tsp Dansukker Light Syrup
Salt, white pepper

Wash the cauliflower and divide it into florets. Boil in lightly salted water until just tender.

Drain. Liquidise the cauliflower or break it up with an electric beater. Add the cream, cheese and syrup and stir well. Season with salt and pepper. Spoon or pipe small mounds of the mixture on the plates. Serve immediately.

Creamed broccoli

10 portions

1 kg frozen broccoli
2 dl double cream
100 g grated mozzarella
1 tsp Dansukker Light Syrup
2 garlic cloves, grated
Salt, pepper

Boil the broccoli briefly in lightly salted water. Drain. Liquidise the broccoli or break it up with an electric beater. Add the cream, cheese, syrup and garlic and mix well. Season with salt and pepper.

Spoon or pipe small mounds of the mixture on the plates. Serve immediately.

Stuffed potatoes

10 portions

20 small potatoes
500-600 g bacon, diced
2 1/2 dl onion, diced
2 dl parsley, chopped
200 ml grated mature cheese
1 tsp Dansukker Brown Sugar Dry
½ tsp black pepper
1 tsp chilli powder
1 dl plain flour
2 eggs
100 g dried breadcrumbs

Boil the potatoes unpeeled. Meanwhile, fry the bacon and onion. Peel the boiled potatoes and cut them in half. Scoop out the potato pulp with a teaspoon and mash or finely chop it. Mix the potato pulp with the bacon, onion, cheese, brown sugar and seasonings. Stuff the potato skins with the mixture and put the potato halves back together so that they look like whole potatoes. Coat the potatoes in the flour, then in the lightly whisked egg, and finally in the breadcrumbs. Deep fry the potatoes in the oil until golden.

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