Lamb Tian with Vegetable Ragout and Mint Sauce
Main Dishes • European
Description
Lamb tian with vegetable ragout and mint sauce
Ingredients
- Lamb Neck Fillet 1½ kg
- Pumpkin 10 oz
- Sweet Pepper 10 oz
- Courgette 10 oz
- Onion 5 oz
- Fresh basil leaves 0 oz
- Garlic 4 cloves
- Olive Oil 5 fl oz
- Fresh Mint 0 oz
- Spanish onions 5 oz
- Celery stalk 1 piece
- Dry White Wine 10 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Dice the pumpkin, zucchini, and red bell pepper into small cubes, and finely chop the red onion and garlic.
Step 2
Sauté the pumpkin in olive oil until soft, then add the bell pepper and cook, stirring, until the pepper is soft. Add the zucchini and onion with garlic, season with salt and pepper, cook for another two minutes, and remove from heat.
Step 3
Remove the meat from the rack of lamb, and sauté a few bones in olive oil along with diced onion and celery. Cook until browned, then add white wine and reduce it by three-quarters. Add half a liter of water or beef broth, along with mint sprigs, having previously stripped the leaves. Simmer the bones with the vegetables for about forty minutes until the sauce thickens. If the sauce is too thin, you can thicken it by using a spoonful of butter in which a spoonful of wheat flour has been sautéed; season with salt and pepper.
Step 4
Remove the sauce from the heat, let it cool slightly, and stir in the chopped mint.
Step 5
Season the pork loin with salt and pepper, then sear it in olive oil until browned. After that, transfer it to a preheated oven for seven to nine minutes.
Step 6
In the meantime, heat the vegetable mixture and season it with chopped basil.
Step 7
Arrange the vegetables on a plate, top with slices of lamb, and drizzle with sauce.
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