Cooking Foods Italian Recipes – Lamb in Mustard Sauce

Cooking Foods Italian Recipes – Lamb in Mustard Sauce

More details in my culinary books published by Amazon.com

 

 

 

 

 

 

 

 

Ingredients:

Lamb fresh   – 6-8 pounds

Mustard (from France is the best – Dijon) – two spoons

White Wine – two glasses

Flour  -two spoons

Black Olives – 8-9 ounces

Onion – one

Garlic

Laurel (Bay Leaves)

Rosemary

Sage

Capers – 2 ounces

Marine Salt

Extra Virgin Olive Oil

Agnello Alla Salsa di Senape (2)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

this is a beautiful “carre” I go to divide each one of the ribs (without cut all the flesh).
Agnello Alla Salsa di Senape (4)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Same on the other side: I want keep together the ribs so I cut only partially the flesh.

Agnello Alla Salsa di Senape (6)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I can do the same for the leg or cut completely.Agnello Alla Salsa di Senape (8)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This is our choice.
Agnello Alla Salsa di Senape (9)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cut the onion.
Agnello Alla Salsa di Senape (13)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fry the onion in two spoons of extra virgin olive oil.
Agnello Alla Salsa di Senape (14)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Clean the garlic.
Agnello Alla Salsa di Senape (10)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Put garlic and capers together.
Agnello Alla Salsa di Senape (11)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chop them all and keep aside for later.
Agnello Alla Salsa di Senape (12)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

A part chop the rosemary (here with its own flowers) if you like sage and thyme can be added too.
Agnello Alla Salsa di Senape (16)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chop rosemary very small, alike powder.
Agnello Alla Salsa di Senape (17)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mean time the onion faded.
Agnello Alla Salsa di Senape (18)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the herbs (rosemary, sage, thyme).
Agnello Alla Salsa di Senape (20)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir immediately.
Agnello Alla Salsa di Senape (21)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Let the “soffritto” fry no more than one minute, be careful to not burn the herbs.
Agnello Alla Salsa di Senape (22)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Before you removed already small bones washing the meat.
Agnello Alla Salsa di Senape (23)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

You dripped the water, too.
Agnello Alla Salsa di Senape (24)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Drop the garlic and capers in the “soffritto”.
Agnello Alla Salsa di Senape (25)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Piece after piece add the lamb, keep the fire well high.
Agnello Alla Salsa di Senape (27)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

As you completed with the lamb spread two or three pinches of marine salt.
Agnello Alla Salsa di Senape (29)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir and upside down each piece of meat to roast well both sides.
Agnello Alla Salsa di Senape (30)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

You have to stir and make upside down several times before the meat is completely roasted, during this operation keep the fire high to dry the water from the meat.
Agnello Alla Salsa di Senape (31)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Get two spoons of mustard sauce.
Agnello Alla Salsa di Senape (32)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mix the mustard with white wine.
Agnello Alla Salsa di Senape (36)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir well.
Agnello Alla Salsa di Senape (38)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Drop it on top of the meat.
Agnello Alla Salsa di Senape (40)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lower the fire and cook covered a couple of minutes.
Agnello Alla Salsa di Senape (41)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Open the lid and stir well.
Agnello Alla Salsa di Senape (43)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Drop the olives now. Stir a couple of minutes.
Agnello Alla Salsa di Senape (46)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Spread one or two spoons of flour, this upon the consistency you want to get in the sauce (usually I put two).
Agnello Alla Salsa di Senape (50)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Spread all on top of the meat.
Agnello Alla Salsa di Senape (51)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

After this stir very well mixing the flour with the sauce.
Agnello Alla Salsa di Senape (52)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Drop one glass of white wine.  Agnello Alla Salsa di Senape (55)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir very well.
Agnello Alla Salsa di Senape (56)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cook covered for a couple of minutes raising again the fire.
Agnello Alla Salsa di Senape (60)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Open the lid, stir checking the consistency of the sauce, if it is too liquid you just cook longer, keep stirring and check the salinity too.
Agnello Alla Salsa di Senape (59)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

As you see the sauce is ready stop to cook, cover and keep ready.
Agnello Alla Salsa di Senape (61)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

That s all !!! Buon Appetito !!!
Agnello Alla Salsa di Senape (62)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cooking Foods Italian Recipes – Lamb in Mustard Sauce

More details in my culinary books published by Amazon.com

 

 

 

 

 

 

 

 

 

 

You can leave a response, or trackback from your own site.

Leave a Reply

rss facebook twitter
Sponsored by Curry and Spice