Share on
Lamb loins at the Refosco dal peduncolo rosso
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
for 4 people
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.
Introduction
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 mixed and easily removable before and after cooking, for its adaptability to numerous and different preparations.
Preparing
This content is not public. Log in to see the recipe preparation.
