40 min
Medium
Recommended product
Pomì L+ 500g
100 gr
From Pomì research L+ was born: a new Tomato Sauce with innovative organoleptic characteristics, richer in lycopene. Lycopene, found in great quantities in tomatoes, in addition to being a pigment, and thus responsible for the red color, is a guarantee of natural density and fragrance. Pomì L+ is perfect to prepare any type of dish.
Ingredients for
| Ingredients | |
|---|---|
| Pomì L+ 500g | 100 gr |
| Basil | to taste |
| EVO oil | to taste |
| Garlic | 2 cloves |
| Lamb | 600 g |
| Oregano | to taste |
| Pepper | to taste |
| Rosemary | to taste |
| Salt | to taste |
| Stale polenta | 300 gr |
| Thyme | to taste |
| White onion | 80 gr |
| White wine | 0,2 l |
Preparation
- Debone the loins, separating the chops from the bone.
- Use the bones to create the reduction: sauté them, cook for 2 hours and then add the salt, pepper, onion, garlic and thyme.
- Finish off the reduction by adding some white wine, leave to simmer and reduce before adding the Pomì L+
- Fine filter and continue to cook until obtaining a dense and flavoursome sauce.
- In the meantime, marinade the loins with salt, pepper, thyme, rosemary, oil and garlic.
- Cook the loins in a pan on both sides.
- Cover the lamb chops and leave to rest for 5 minutes before oven baking for 6 minutes at 200°.
- In the meantime, dice and fry the stale polenta.
- After baking the lamb, leave to rest for 4 minutes, slice before serving.
