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Lamb and potato timbales
This deliciously different dish is surprisingly simple to make and looks a stunner.
What you need
- for the onion confit
- 3 large onions, peeled and sliced
- 25 g butter
- 350 ml sweet white wine
- 3 tsp clear honey
- 3 tsp fresh lemon juice
- 1 egg, separated
- 600 ml double cream
- for the lamb and potato timbales
- 675 g lamb fillets, trimmed of any excess fat
- 6 tsp vegetable oil
- seasoning
- 100 g oyster mushrooms, washed and diced
- 450 g potatoes, peeled and very thinly sliced
- for the herb and mustard sauce
- 600 ml lamb stock, reduced by half
- 1 tsp wholegrain mustard
- 1 tsp finely chopped fresh mixed herbs
Method
Preheat oven to 150°C.
Heat the butter in a pan. Fry onions gently for 3-5 min until transparent. Add the wine and honey. Lightly season. Place in an ovenproof dish. Cover. Cook in the oven for approx 1hr 15 min. Add lemon juice to taste.
Meanwhile, cut half the fillet into 4 pieces. Fry the lamb for about 5 min, until well sealed.
To make the mousse: Roughly dice the remaining lamb. Process in a food processor until well chopped. Add the egg white, herbs and half the cream. Season to taste.
Fry the mushrooms in hot oil. Drain well. Add to the mousse. Lightly grease 8 moulds with butter. Line with tin foil. Then line with the finely sliced potatoes. Coat inside of the lined mould with mousse.
Add the sealed fillet in centre. Cover with remaining mousse. Then cover with foil.
Increase oven temperature to 200°C and preheat grill.
Place in oven for 12 min. Then remove from moulds and brown under grill.
For sauce: Reduce stock by 2/3. Add mustard, herbs and remaining cream. Season to taste.
Serve the timbales immediately with the onion confit and mustard sauce.
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Preparation 30 minutes Cook 1 ¼ hours Total 1 ¾ hours -
Energy 934 kcal/serving Fat 8.77 g/serving Carbohydrates 123.09 g/serving Glycaemic Index 42 Glycaemic Load 13.00 
Serving suggestion
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 3907 | 598 | 10475 | 8350 |
| Energy (kcal) | 934 | 143 | 2500 | 2000 |
| Protein (g) | 39.3 | 6.01 | ||
| Carbohydrate (g) | 42.4 | 6.50 | 345 | 275 |
| Fat (g) | 57.3 | 8.77 | 95 | 70 |
| Fat (saturated) (g) | 23.7 | 3.62 | ||
| Fibre (g) | 3.37 | 0.52 | ||
| Sodium (mg) | 1053 | 161 | ||
| Salt (equivalent) (g) | 2.63 | 0.40 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 69.5 | 10.6 | 800 |
| Vitamin B-12 (µg) | 4.08 | 0.62 | 1 |
| Vitamin B-6 (mg) | 0.67 | 0.10 | 2 |
| Vitamin C (mg) | 27.3 | 4.18 | 60 |
| Vitamin D (µg) | 12.3 | 1.88 | 266 |
| Vitamin E (mg) | 2.15 | 0.33 | 10 |
| Zinc (mg) | 6.05 | 0.93 | 15 |
| Calcium (mg) | 67.1 | 10.3 | 800 |
| Folate (mcg) | 76.9 | 11.8 | 200 |
| Iron (mg) | 5.00 | 0.76 | 14 |
| Magnesium (mg) | 89.9 | 13.8 | 300 |
| Niacin (mg) | 15.5 | 2.37 | 18 |
| Pantothenic acid (mg) | 2.21 | 0.34 | 6 |
| Riboflavin (mg) | 0.63 | 0.10 | 1.6 |
| Phosphorous (mg) | 453 | 69.4 | 800 |
| Thiamin (mg) | 0.39 | 0.06 | 1.4 |
This recipe is:
Corn-free
Gluten free
Peanut free
Shellfish free
Wheat free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning, fresh mixed herbs or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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