Lamb Served Rare with Bolognese Sauce: A Gourmet Delight from Italy
Recipe Overview
- Cook Time: 40 minutes
- Prep Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Servings: 6
- Category: Lamb/Sheep
- Description: DARE NOT OVERCOOK! This dish must be served rare to unlock the full flavor of the lamb, creating a culinary experience that is simply incomparable to its well-done counterpart. This recipe is a genuine Italian treat that promises an easy, juicy, and deliciously satisfying meal that will impress your guests.
Ingredients
| Ingredient | Quantity |
|---|---|
| Leg of lamb | 5 – 6 lbs |
| Butter | ¼ cup |
| Olive oil | 2 tbsp |
| Salt | To taste |
| Fresh ground pepper | To taste |
| Dry red wine | 1¼ cups |
| Parsley (chopped) | ¾ cup |
| Bolognese sauce | ¼ cup (optional, for serving) |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 943.9 kcal |
| Total Fat | 67 g |
| Saturated Fat | 29.8 g |
| Cholesterol | 283.8 mg |
| Sodium | 300.6 mg |
| Total Carbohydrates | 1.4 g |
| Dietary Fiber | 0.1 g |
| Sugars | 0.3 g |
| Protein | 70.5 g |
Instructions
-
Preparation of Lamb:
Begin by enlisting your butcher to bone the leg of lamb. This step is crucial for creating tender and easy-to-cook slices. Once the leg is prepared, take a sharp boning knife and carefully remove the fell—the thin layer of tissue covering the meat—as well as any excess fat and muscles that may interfere with the final presentation and taste of the dish. -
Slicing the Meat:
Cut the lamb into thick slices, approximately ½ inch in thickness. Following this, take each slice and cut it into strips about 2 inches long. This uniformity ensures even cooking and allows for a beautifully presented plate. -
-
Searing the Lamb:
In a large heavy skillet, heat the butter and olive oil over medium-high heat. Once the butter is sizzling, add enough lamb strips to the pan, ensuring they are arranged in a single layer without overcrowding. This will allow each piece to achieve a perfect sear, forming a delicious crust while maintaining the juiciness within. -
Cooking to Perfection:
Brown the lamb strips on all sides. It is essential that the lamb remains PINK IN THE CENTER after browning, which preserves its flavor and tenderness. Use a slotted spoon to transfer the cooked meat to a warm platter, seasoning it lightly with salt and fresh ground pepper to enhance its natural flavors. Keep the lamb warm in a preheated oven set at 200°F while you continue cooking the remaining strips. -
Finishing Touches:
Continue sautéing the remaining lamb until all pieces are perfectly browned. If necessary, feel free to add more butter and olive oil to the skillet to ensure everything cooks evenly and doesn’t stick. Once all the lamb is cooked, pour in the dry red wine along with the Bolognese sauce (if using) into the skillet. Increase the heat to high and let it simmer until you have reduced the sauce to approximately 1⅓ cups, allowing the flavors to meld beautifully. -
Serving:
To serve, spoon the rich sauce generously over the warm lamb strips, ensuring each piece is nicely coated. For an extra touch of freshness, sprinkle the dish with chopped parsley. Serve immediately to ensure that your guests experience the delightful combination of flavors at their peak.
This delectable dish is more than just a meal; it is a celebration of culinary craftsmanship that draws on traditional Italian flavors, and it is best enjoyed with a glass of the same red wine used in cooking. Whether for a special occasion or a comforting family dinner, Lamb Served Rare with Bolognese Sauce is sure to delight and impress all who partake. Enjoy the gourmet experience right in your home!
