
Ingredients:
400 g lamb loin
2 garlic cloves
thyme
olive oil
2 shallots
100 ml white wine
400 ml lamb stock
150 ml heavy cream
juice and zest of 1 lemon
salt, pepper

Marinate lamb over night in oil with garlic and thyme. Heat a bit of olive oil and fry lamb from both sides and set it to the oven on 100°C for 10-15 minutes depending how you like it and how your oven works. Add chopped shallot to the heated oil, fry and add white wine, let it reduce a bit, add stock and reduce half, add cream and reduce some more. Season with lemon zest, lemon juice, salt and pepper. I served it with rosemary potatoes and anise flavoured green beans seasoned with sherry vinegar and a bit of chili.

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