40 min 
Medium Reccomended Product
Strained Tomatoes
100 gr
Ingredients (4 people)
- Basil to taste
- EVO oil to taste
- Garlic 2 cloves
- Lamb 600 g
- Oregano to taste
- Pepper to taste
- Rosemary to taste
- Salt to taste
- Stale polenta 300 gr
- Thyme to taste
- White onion 80 gr
- White wine 0,2 l
Preparation
- Debone the loins, separating the chops from the bone.
- Use the bones to create the reduction: sauté them, cook for 2 hours and then add the salt, pepper, onion, garlic and thyme.
- Finish off the reduction by adding some white wine, leave to simmer and reduce before adding the Pomì L+
- Fine filter and continue to cook until obtaining a dense and flavoursome sauce.
- In the meantime, marinade the loins with salt, pepper, thyme, rosemary, oil and garlic.
- Cook the loins in a pan on both sides.
- Cover the lamb chops and leave to rest for 5 minutes before oven baking for 6 minutes at 200°.
- In the meantime, dice and fry the stale polenta.
- After baking the lamb, leave to rest for 4 minutes, slice before serving.
