Saddle of lamb in savoy cabbage coat with onion confit

Name: Saddle of lamb in savoy cabbage coat with onion confit
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g red onions; 2 Garlic cloves; 375 ml Red wine; 2 Branches of rosemary; 2 Twigs Thyme; 1 Bay leaf; 2 TABLESPOONS Honey; 2 TABLESPOONS Balsamic vinegar; 200 ml clear chicken stock (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 detached lamb back (lamb salmon; approx. 250 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Oil; 6 Savoy cabbage leaves; 8 Stem(s) Thyme; 1 Shallot; 1 Garlic clove; 20 g and 100 g very cold butter or margarine; 100 ml Red wine; 1 glass (425 ml, 400 ml) Lamb stock; 1 TEASPOON Cornstarch; 7-10 Tbsp kitchen yarn or wooden skewers

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g red onions
2 Garlic cloves
375 ml Red wine
2 Branches of rosemary
2 Twigs Thyme
1 Bay leaf
2 TABLESPOONS Honey
2 TABLESPOONS Balsamic vinegar
200 ml clear chicken stock (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 detached lamb back (lamb salmon; approx. 250 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Oil
6 Savoy cabbage leaves
8 Stem(s) Thyme
1 Shallot
1 Garlic clove
20 g and 100 g very cold butter or margarine
100 ml Red wine
1 glass (425 ml, 400 ml) Lamb stock
1 TEASPOON Cornstarch
7-10 Tbsp kitchen yarn or wooden skewers

Directions

1
For the onion confit, peel and chop the onions and garlic. Put them in a pot with wine, herbs, bay leaf, honey and vinegar and bring to the boil. Simmer at medium heat for about 30 minutes. Add the chicken soup bit by bit. Season the confit with salt, pepper and sugar. Dab lamb dry, season with salt and pepper and fry it in 2 tablespoons of hot oil for 8-10 minutes.
2
Clean and wash the savoy cabbage leaves and blanch in boiling salted water for about 8 minutes. Remove from the cooking water, rinse with cold water and dab dry. Pluck the thyme leaves from the stalks. Sprinkle the savoy cabbage leaves with thyme. Roll each piece of meat in 2-3 savoy cabbage leaves. Tie together with kitchen string or stick together with skewers. Brush a fat pan of the oven with the remaining oil. Place roulades on top and roast in the preheated oven (electric: 200 °C/ gas: level 3) for 15-20 minutes. Peel and chop the shallot and garlic. Fry them in 20 g hot fat until translucent. Pour on red wine and lamb stock and let it boil down to approx. 300 ml. Mix the starch with some cold water and add to the sauce.
3
Brush a fat pan of the oven with the remaining oil. Place roulades on top and roast in the preheated oven (electric: 200 °C/ gas: level 3) for 15-20 minutes. Peel and chop the shallot and garlic. Fry them in 20 g hot fat until translucent. Pour on red wine and lamb stock and let it boil down to approx. 300 ml. Mix the starch with some cold water and add to the sauce. Let it boil up briefly. Remove sauce from the stove. Cut remaining butter into pieces and stir into the sauce bit by bit. Season the sauce with salt and pepper and pass through a sieve. Cut the lamb roulades open and serve with the sauce and onion confit. Potato gratin tastes good with it
4
Let it boil up briefly. Remove sauce from the stove. Cut remaining butter into pieces and stir into the sauce bit by bit. Season the sauce with salt and pepper and pass through a sieve. Cut the lamb roulades open and serve with the sauce and onion confit. Potato gratin tastes good with it
5
Preparation time approx. 1 hour minutes