Lamb with quick cherry basil sauce
8 servings
30 minutes
Lamb with quick cherry sauce and basil is an exquisite blend of French gastronomy and vibrant fruit notes. Historically, lamb has held an important place in French cuisine, and the addition of fresh or stewed fruits makes it more tender and aromatic. The sweetness of cherries harmonizes with the rich flavor of lamb, while basil adds freshness and a hint of spice. This recipe is a perfect choice for dinner when you want to indulge in refined taste without complicated preparations. The roasted meat with a crispy crust and rich sauce turns every bite into a gastronomic delight. The dish pairs wonderfully with a glass of red wine and a light side of vegetables or mashed potatoes.
1
Preheat the oven to 120 degrees.
2
In a large bowl, mix flour, salt, and black pepper. Dredge the meat in the mixture, shaking off the excess. Heat a skillet with butter and olive oil over medium heat and add the meat. Cook for about 3 minutes on each side for medium doneness. Transfer to a baking sheet and keep warm in the oven while the sauce is prepared.
- Wheat flour: 3 tablespoons
- Coarse salt: 0.8 teaspoon
- Ground black pepper: 0.5 teaspoon
- Bone-in lamb cutlets: 8 pieces
- Butter: 1 tablespoon
- Olive oil: 1 tablespoon
3
In the same pan with oil, add finely chopped onion and sauté for 2 minutes. Pour in cherry juice and bring to a boil. Cook for about 4 minutes until the sauce slightly reduces and the onion becomes soft. Then add the cherries and half of the basil and cook for 1 minute. Season with salt and pepper.
- Red onion: 1 head
- Unsweetened cherry juice: 1 glass
- Cherry (sour): 200 g
- Basil leaves: 0.3 glass
- Coarse salt: 0.8 teaspoon
- Ground black pepper: 0.5 teaspoon
4
Place 2 pieces of meat on 4 plates, drizzle with sauce, and sprinkle with chopped basil.
- Bone-in lamb cutlets: 8 pieces
- Unsweetened cherry juice: 1 glass
- Basil leaves: 0.3 glass
