Bittersweet Baby Lamb
(Serves 6)
INGREDIENTS
1 leg of lamb (baby lamb recommended).
1 onion
100 gr. bacon
100 gr. dried mushrooms
1 pot milk cream
3 glasses of burgundy wine
200 gr. rosehip jam
salt and pepper
PROCEDURE
Macerate the dried mushrooms in burgundy wine some hours before
starting. Bone the leg and spread it flat.
In the meantime, brown the bacon, add the onion until it becomes
transparent.
Remove the mushrooms from the wine, add them to the bacon and
the onion and brown them together for a few minutes. Once ready,
let it settle for a while and spread it out on the meat, roll
and tie.
Brown the leg in hot oil in order to seal the meat, add the
burgundy left from mushrooms and cook it for a few minutes.
When the meat is cooked, remove it and pour the juice left from
the meat into a small saucepan, add the milk cream and rosehip
jam to the juice and turn it with a wooden spoon till it becomes
a sauce.
To serve, cut the leg in slices, put them in a platter and pour
the sauce on them. It can be presented with potatoes or boiled
vegetables.
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