About the Dish
Mainly Syrah grown near the sea, a small amount of Vermentino. An elegant rosé named after a beautiful spirit in Greek mythology. Aromas such as orange peel blend with white flowers and wild strawberries, and the afterglow of minerals that makes you feel the sea is also attractive. You can taste such character with the mellow sweetness of lamb meat and orange sauce.
- 200g Lamb (for steak)
- 1 Orange
- 1/2 Onion
- 1 Garlic clove
- 1tbsp Shirodashi:
- 1tsp Honey
- 5g Butter
- Weak flour: as needed
- Olive oil, salt, pepper: Appropriate amount
Sprinkle the lamb all over with salt and pepper, then dust lightly with cake flour. Slice half the orange and squeeze the other half to extract the juice.
Pour olive oil into a frying pan, add thinly sliced onions, stir-fry quickly, add a little water, cover with a lid, and steam over low heat for about 1 minute.
Move the onion to the corner and put the lamb meat in the empty space. When both sides are browned, add butter, orange juice, white soup stock, and honey, cover again, and steam for about 3 minutes.
Add orange slices to finish and warm lightly. Season with salt and pepper and turn off the heat. Arrange in a bowl and serve.
Wine name: Allie
Importer: Nichio Shoji