|
|
Lamb with Balsamic Vinegar
This is a typical "sweet and sour" recipe which has been adapted by adding
balsamic vinegar and omitting the usual sugar and lemon. The recipe
requires the addition of balsamic vinegar at different stages of aging. The
first type of vinegar should be quite acid, and a young balsamic vinegar may
be used. The second vinegar requires the perfect balance between sweet and
sharp flavors that only aged balsamic vinegar can provide. The lamb is
ideal served with a mousse of spinach lightly covered with Reggiano Parmesan.
2 pounds boneless lamb roast
2 cloves of garlic, sliced
1 small branch of rosemary
1/2 onion, sliced
3 tbs. olive oil
1 cube of meat bouillon, dissolved in 1 cup hot water
5 tbs. acetic balsamic vinegar
2 tbs. aged balsamic vinegar
salt
Preheat the oven to 375 degrees. Make small incisions in the surface of the
meat and insert leaves of rosemary and sliced cloves of garlic. Fry the
onion in a roasting pan with the olive oil. Lay the lamb in the pan and
place in the preheated oven. Baste the meat occasionally with the bouillon.
When the roast is half cooked (after approximately 45 minutes), pour the
acetic balsamic vinegar over it. When the vinegar has evaporated, cover the
pan until the meat is completely cooked. If it seems dry, add a few
tablespoons of hot water. Just before serving, season with salt, pour the
aged balsamic vinegar over the meat, and raise the heat for a few seconds.
Serve the lamb on a warm serving dish sprinkling once again, but frugally,
with a few drops of aged balsamic vinegar.
Wine recommendation: Aged red Conversano (Bari) or aged red Trani
|
|
