Lamb with Rosemary
Ingredients
- 1 kgLamb saddle (cut into large chunks)
- 1 pcOnion (thinly sliced)
- 4 pcGarlic (cloves crushed)
- 2 tbspRosemary (fresh chopped)
- 200 mlDry white wine
- 4 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 250 mlLamb stock (diluted if powdered)
Method
Tender meat that falls off the fork, infused with the woody scent of fresh rosemary. The sauce is short, brown, and glossy, concentrating all the lamb's juices.
- 1
Heat olive oil in a cast iron pot. Brown the pieces of lamb saddle on all sides until a golden and crispy crust is obtained.
- 2
Add the sliced onion and crushed garlic cloves. Let them sweat without burning. When the onion is translucent, add the rosemary to release its essential oils.
- 3
Pour in the dry white wine. Scrape the bottom of the pot with a spatula to loosen the cooking juices. Let it reduce by half until the smell of alcohol disappears.
- 4
Pour in the lamb stock to extend the sauce and add depth. Cover tightly. Cook over very low heat. The meat is ready when it is tender under pressure and the sauce generously coats the spoon.
Frequently asked questions
How do you get this dish right?
- Don't move the meat too early; let the Maillard reaction create that brown crust essential for flavor.
- If the sauce is too thin at the end, finish cooking without a lid for 5 minutes to let it reduce and thicken naturally.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. The dish is even better when gently reheated the next day.
