Cooking Foods Italian Recipes – Lamb in Mustard Sauce

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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.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This is our choice.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cut the onion.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fry the onion in two spoons of extra virgin olive oil.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Clean the garlic.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mean time the onion faded.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the herbs (rosemary, sage, thyme).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir immediately.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

You dripped the water, too.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir well.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Drop it on top of the meat.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lower the fire and cook covered a couple of minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Open the lid and stir well.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Drop one glass of white wine.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir very well.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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