MEDALLIONS OF LAMB IN RED WINE SAUCE
2 lb+ (1.5 kg) lamb neck fillet
1 Spanish onion
Mushrooms
1⁄2 bottle vino (or one whole little bottle)
Olive oil
Butter
Cornflour
Tomato purée
Garlic purée
Method:
- Cut the lamb neck fillet into thick medallions concerning concerning in (3cm) thick.
- heat oil during a massive, deep-sided pan, flip the warmth up and quickly fry the lamb, browning on all sides.
- flip the warmth down, strain the liquid out of the pan, replace with some of spoonfuls of contemporary oil and {a few} butter then add the finely cut mushrooms and onion and cook gently for a few a lot of minutes.
- once the onions and butter area unit soft, pour the wine into the pan, stir well, cowl the pan with a lid and simmer terribly gently for a minimum of a minimum of.
- As presently because the lamb is tender flip the warmth up and let the wine stock within the pan boil apace for some minutes to scale back the liquid.
- Dissolve one or {two|a handful|some} of teaspoons of cornstarch during a little bowl with a teaspoon of cold water then combine during a containerful every of tomato and garlic purée and add concerning two dessertspoonfuls of hot liquid from the pan.
- flip the warmth right down once more, add the cornstarch mixture to the pan, stir well and simmer for some of minutes.
- Serve with any reasonably potatoes and inexperienced vegetables.
