
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
this is a beautiful “carre” I go to divide each one of the ribs (without cut all the flesh).
Same on the other side: I want keep together the ribs so I cut only partially the flesh.
I can do the same for the leg or cut completely.
Fry the onion in two spoons of extra virgin olive oil.
Put garlic and capers together.
Chop them all and keep aside for later.
A part chop the rosemary (here with its own flowers) if you like sage and thyme can be added too.
Chop rosemary very small, alike powder.
Add the herbs (rosemary, sage, thyme).
Let the “soffritto” fry no more than one minute, be careful to not burn the herbs.
Before you removed already small bones washing the meat.
Drop the garlic and capers in the “soffritto”.
Piece after piece add the lamb, keep the fire well high.
As you completed with the lamb spread two or three pinches of marine salt.
Stir and upside down each piece of meat to roast well both sides.
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.
Get two spoons of mustard sauce.
Mix the mustard with white wine.
Lower the fire and cook covered a couple of minutes.
Drop the olives now. Stir a couple of minutes.
Spread one or two spoons of flour, this upon the consistency you want to get in the sauce (usually I put two).
Spread all on top of the meat.
After this stir very well mixing the flour with the sauce.
Cook covered for a couple of minutes raising again the fire.
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.
As you see the sauce is ready stop to cook, cover and keep ready.
That s all !!! Buon Appetito !!!
Cooking Foods Italian Recipes – Lamb in Mustard Sauce
More details in my culinary books published by Amazon.com