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40 min Medium

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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.

EXPLORE
40 min
Time
Medium
Difficulty
Ingredients for
Ingredients
Pomì L+ 500g 100 gr
Basilto taste
EVO oilto taste
Garlic2 cloves
Lamb600 g
Oreganoto taste
Pepperto taste
Rosemaryto taste
Saltto taste
Stale polenta300 gr
Thymeto taste
White onion80 g
White wine0,2 l
Preparation
  1. Debone the loins, separating the chops from the bone.
  2. Use the bones to create the reduction: sauté them, cook for 2 hours and then add the salt, pepper, onion, garlic and thyme.
  3. Finish off the reduction by adding some white wine, leave to simmer and reduce before adding the Pomì L+
  4. Fine filter and continue to cook until obtaining a dense and flavoursome sauce.
  5. In the meantime, marinade the loins with salt, pepper, thyme, rosemary, oil and garlic.
  6. Cook the loins in a pan on both sides.
  7. Cover the lamb chops and leave to rest for 5 minutes before oven baking for 6 minutes at 200°.
  8. In the meantime, dice and fry the stale polenta.
  9. After baking the lamb, leave to rest for 4 minutes, slice before serving.
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