Lamb in wine

4 servings

30 minutes

Lamb in wine is a refined dish inspired by the combination of deep red wine and rich meat flavor. This recipe embodies the elegance of culinary art, where caramelized sugar and balsamic vinegar create a delicate sweet-sour base. Prunes add a soft fruity note, while thyme completes the composition with fresh aromas. Lamb seared to a golden crust absorbs this rich sauce, making each forkful a true gastronomic delight. The dish pairs perfectly with mashed potatoes, creating harmony of textures and flavors. The origins of this cooking method can be found in European traditions where meat is often braised in wine, imparting tenderness and depth of flavor. This recipe is an excellent choice for a festive dinner or special occasion.

Energy value per serving

• Calories: 497.8
• Proteins: 35.7g
• Fats: 28.3g
• Carbohydrates: 22.8g

Ingredients

• Lamb fillet: 800 g
• Sugar: 2 tbsp
• Prunes: 75 g
• Balsamic vinegar: 4 tbsp
• Red dry wine: 200 ml
• Meat broth: 200 ml
• Thyme: 2 tbsp

Cooking steps

1. Put sugar in a pot and heat it until it melts and turns a dark caramel color. Add vinegar and stir.

   Required ingredients:

   • Sugar: 2 tablespoons
   • Balsamic vinegar: 4 tablespoons

2. Add prunes, broth, and wine. Boil for 10 minutes until the liquid reduces by half. Add 1 tablespoon of thyme.

   Required ingredients:

   • Prunes: 75 g
   • Meat broth: 200 ml
   • Red dry wine: 200 ml
   • Thyme: 2 tablespoons

3. Fry the lamb for 4 minutes on each side until cooked.

   Required ingredients:

   • Lamb fillet: 800 g

4. Serve the lamb on mashed potatoes, drizzled with sauce. Sprinkle with remaining thyme.

   Required ingredients:

   • Thyme: 2 tablespoons