Patagonic-Style Braised Lamb, Toasted Creamy Polenta, Malbec And Oak Honey Reduction
Serves: 5
Ellsworth Rath
1 January 1970
Based on User reviews:
42
Spice
61
Sweetness
48
Sourness
30
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
1 tbsp
Olive Oil2 tsps
Paprika4 cloves
Garlic (peeled)2 sprigs
Thyme (fresh)1 sprig
Rosemary (fresh)1 cup
Honey1
SaltDirections:
1
Preheat the oven to 400 degrees F
2
Heat the olive oil over medium-high heat in a large pan
3
Season the lamb with paprika and salt, and pepper, to taste
4
Place the lamb in the pan and cook until brown on all sides, about 5 minutes
5
Add the garlic, thyme, and rosemary and cook for 1 minute more, turning the lamb over once or twice
6
Add 1 cup red wine and bring to a boil
7
Remove the pan from the heat and place in the oven and cook for about 7 minutes
8
Turn the lamb over and cook for another 7 minutes
9
Remove the lamb from the oven and place on a plate to let rest until ready to serve
10
Strain the leftover liquid from the lamb pan into another medium pan
11
Add the remaining wine and honey and reduce over medium heat until thick, like maple syrup consistency
12
Set the sauce aside until ready to use
13
To serve, cut the lamb into chops and serve with the reserved sauce
14
Garnish with fresh herbs, if using