Traditional Lamb Sauté
Ingredients
- 800 gLamb shoulder (cut into 4cm cubes)
- 30 gSalted butter
- 2 tbspExtra virgin olive oil
- 2 pcYellow onion (finely diced)
- 2 pcCarrot (sliced)
- 2 tbspWheat flour
- 200 mlDry white wine
- 2 pcGarlic (minced)
- 2 pcThyme
- 2 pcBay leaf
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 400 mlVeal stock concentrate (prepared)
Method
Tender pieces of lamb shoulder coated in a thick, glossy sauce. The aroma of reduced white wine and thyme signals meat that pulls apart with a fork.
- 1
In a cast-iron pot, heat the butter and oil. Brown the lamb pieces on all sides until a deep brown crust forms.
- 2
Add the diced onions and sliced carrots. Cook for 5 minutes, stirring so the vegetables soak up the cooking juices.
- 3
Sprinkle flour over the meat (singer). Mix for 2 minutes to cook the flour, then pour in the white wine. Scrape the bottom with a spatula to release the juices.
- 4
Add the veal stock, garlic, thyme, and bay leaf. Bring to a boil, then lower the heat. Cover and simmer gently. The sauce should become thick enough to coat a spoon.
Frequently asked questions
How do you get this dish right?
- Don't overcrowd the pot when searing; do it in two batches if needed so the lamb browns instead of steaming.
- The sauce is ready when it coats the back of a wooden spoon.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Even better when gently reheated the next day.
