Traditional Lamb Sauté

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.

• Prep time: 20 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 794
• Protein: 49 g
• Carbs: 13 g
• Fat: 54 g

Ingredients

• 800 g Lamb shoulder ( cut into 4cm cubes )
• 30 g Salted butter
• 2 tbsp Extra virgin olive oil
• 2 piece Yellow onion ( finely diced )
• 2 piece Carrot ( sliced )
• 2 tbsp Wheat flour
• 200 ml Dry white wine
• 2 piece Garlic ( minced )
• 2 piece Thyme
• 2 piece Bay leaf
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 400 ml Veal stock concentrate ( prepared )

Instructions

1. Sear the meat

   In a cast-iron pot, heat the butter and oil. Brown the lamb pieces on all sides until a deep brown crust forms.

2. Sweat the aromatics

   Add the diced onions and sliced carrots. Cook for 5 minutes, stirring so the vegetables soak up the cooking juices.

3. Singer and deglaze

   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 liquid and simmer

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Even better when gently reheated the next day.