Lamb cutlet roasted with root vegetables

The ideal companion: Ulrico

Lamb is popular in Tuscany as it is home to many sheep, from which the wonderful Tuscan pecorino also comes. Ulrico and lamb simply go very well together: its strength and elegant Sangiovese notes make the wine a welcome accompaniment to this dish with its marked lamb and root vegetable flavours.


Ingredients for 4 people

12 lamb cutlets
1 tsp chopped thyme
2 garlic cloves
2 carrots
2 parsley roots
1/2 l white wine
salt, pepper, olive oil
10 peeled shallots
a little sugar



Peel the carrots and parsley roots and cut them lengthways.
For the side dish, caramelise 1 teaspoon of sugar, add the shallots, carrots and parsley roots then souse with white wine. Cook slowly until the root vegetables are firm to the bite (approx. 5-7 minutes depending on size).
Fry the lamb cutlets for 2 minutes on each side and souse with white wine. Add the thyme and butter and continue gently frying. Add the vegetables and continue cooking for a few minutes. Arrange on a plate and serve.

Tip: as an alternative use chops from a suckling pig, replacing the thyme with a bay leaf and the zest of half a lemon.

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