Thursday, August 29, 2013

The Foodie Files

Today we're tackling lamb breaded with almonds and herbs, accompanied by a tasty Vin Santo sauce.  We made it while visiting Florence's Giglio Cooking School (more on that here) and craved it many times since.  The combination of the savory meat and the mildly sweet sauce is phenomenal.  Although it really wasn't very difficult to prepare, it would make an excellent special occasion meal.  File this one away for may need it!

6-7 lb rack of lamb (about 1/2 lb per person)
4 TBS thyme and parsley
3/4 cup almonds
About 1 1/2 lbs lamb bones
1/2 cup Vin Santo
1/4 cup Carrots
1/4 cup Onions
1 cup Chicken stock
Extra virgin olive oil

First, pre-heat your oven to 375 degrees.  Cut each cutlet into 3/4 inch pieces, trim and lightly flatten using a meat pounder.  Set aside.

Finely chop herbs and almonds.  Wash the lamb, then toss in the almond and herbs mixture to get it properly coated. 

Bake for about 20-25 minutes.  Meanwhile, saute the bones over high heat and add carrots and onions.  Cook until carrots and onions are tender, then drench with Vin Santo.  Add stock, reduce and pass through a sieve.  

Pour the Vin Santo sauce over or near the meat and serve.  Buon Provecho!


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