Summary

Ingredients

• 1 lamb back
• 120 g onion (s)
• 2 cloves garlic)
• 5 tablespoon olive oil
• 1 teaspoon tomato paste
• 200 ml red wine
• 400 ml lamb stock
• 2 bay leaves, fresh
• 10 stalks thyme
• salt and pepper
• some cornstarch to tie

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Instructions

1. Loosen the saddle of lamb from the bones and parry. Dice the onions and garlic.
2. Heat 3 tablespoons of olive oil in a shallow saucepan and fry the meat cuts (paring) in it very hot for 5 minutes. Add onions and garlic and sauté for another 3 minutes. Add tomato paste and roast for about 30 seconds. Deglaze with 100 ml of red wine and reduce strongly. Add the rest of the red wine and reduce again strongly. Top up with stock. Cook uncovered over low heat for about 20 minutes. Add the bay leaves and thyme 5 minutes before the end.
3. Pass the sauce through a fine sieve and squeeze out well. Put the liquid again in a saucepan and reduce to approx. 200 ml. Season to taste with salt and pepper and, if necessary, thicken with a little cornstarch.
4. In the meantime, preheat the oven to exactly 80 ° C with top and bottom heat. Warm up a heat-resistant plate or a flat casserole dish.
5. Fry the lamb salmon unseasoned in the remaining oil in a pan for 5 minutes on all sides and then place on the plate. Cook for 40 minutes. Sprinkle with salt and pepper before serving.