About the Dish
A pleasant wine with aromas of cassis and cherries and a refreshing finish of fine tannins. The plum sauce, which is linked to the juicy taste of plums, adds a gorgeous color to the simply grilled lamb steak.
Ingredients
- 2 Lamb loins (for steak)
- Olive oil, salt, pepper: each as appropriate
Sauce
- 4 Dried prunes
- 2tbsp Red wine
- 1tbsp Balsamic vinegar
- 1tbsp Dashi soy sauce
- 1tbsp Honey
- 10g Butter
Garnish
- 2-3 pieces Petit veil
- Olive oil, salt, pepper: each as appropriate
Directions
-
1
Heat the butter in a small pan, add the dried prunes, turn the heat down to medium, and fry lightly. Add the rest of the sauce ingredients and simmer until thickened.
-
2
Sprinkle salt and pepper on both sides of the lamb and fry it in a frying pan with olive oil.
-
3
Place the petit vert in a small pot, sprinkle with a little water, salt and olive oil, cover with a lid and steam over medium heat for about 2 minutes.
-
4
Place the lamb in a bowl, pour the sauce over it, and serve with the petit vert.
Chef's Notes
Recommended Wine
Wine name: Discovery Cabernet Sauvignon
Winery: Domaine Naturaliste
Importer: GRN Co., Ltd.
* Broccoli and asparagus are also recommended instead of Petit Vert.
