Lamb loins at the Refosco dal peduncolo rosso - Recipes Degusto
De gusto agri-food product of the Region Friuli - Venezia Giulia; The lamb is one of the most appreciated meats for its tenderness, for its marked but not strong taste, for the presence of fat well...
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Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Measuring spoon
- Tongs
- Plate
Ingredients
- 4 loins of lamb
- 1 sprig of sage
- 1 sprig of rosemary
- 1 bay leaf
- 5 leaves of mint
- 1 carrot
- 1 coast of celery
- ½ onion
- 1 glass of Refosco dal Peduncolo rosso
- 30 g of butter
- 2 tablespoons olive oil
- salt
- pepper.
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