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Lamb in Wine Sauce & Micro Leaves

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12 01:15:00
hour(s): minute(s) : second(s)
Ingredients Minutes Calories
Preparation time Cooking time Servings
00:15:00
hour(s): minute(s) : second(s)		 01:00:00
hour(s): minute(s) : second(s)		 2
Vegan Stuffing

Ingredients


2 Large Shallots, finely chopped
250 mL Red wine
1 Pinch Salt
1 Pinch Fresh ground pepper
1/2 Medium Carrot, finely chopped
2 Teaspoons Olive oil
20 Grams Butter
300 mL Beef/Chicken stock
50 Grams Pea shoots Microgreens
50 Grams Radish Microgreens
80 Grams Red watercress
1 Teaspoon Extra virgin olive oil

Instructions


  1.  Preheat the oven to 200°C. and heat a grill pan.
  2.  Rub the rack of lamb with salt and pepper.
  3.  Grill the rack of lamb for 3 minutes on each side.
  4.  Transfer the meat to a roasting pan and cover it with foil.
  5.  Cook for an additional 30 to 35 minutes.
  6.  In a saucepan, add the shallots and carrots in olive oil. Sauté until they are soft.
  7.  Add the red wine and continue cooking until the liquid has reduced.
  8.  Add the beef stock and simmer until the sauce thickened.
  9.  Strain, then throw away the solids.
  10.  Return the liquid to the pan, heat to a simmer, whisk in the butter, and cook for a further few minutes to thicken the sauce.
  11.  Combine all the salad greens in a bowl, season with salt and pepper, and drizzle with extra virgin olive oil.
  12.  Take the lamb out of the oven and let it rest for 10 minutes.
  13.  Slice lamb into cutlets and serve with red wine sauce and dressed microgreens.


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