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
butter
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
Preparation
Preparation
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.
