Lamb loin in red wine with cinnamon pear salad
Second course
ready in: 30 mins
difficulty:
PRODUCTS USED FOR THIS RECIPE
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INGREDIENTS FOR 4 PEOPLE
500gr lamb loin;
3 Ecodoses of red wine;
bay leaf to taste;
300gr pears;
cinnamon stick;
25gr extra virgin olive oil;
thyme to taste
PREPARATION
Peel the pears and cut them in halves (choose firm ones, suitable to be cooked); put them in the pressure cooker with the red wine, bay leaf and cinnamon and cook for 5 minutes from the first hiss. In a non-stick pan brown the lamb loin, completely de-boned (or keep the chop bones if you like), with the thyme, salt and pepper. Remove the pears and wine from the pressure cooker and place the lamb in it. Add a few spoonfuls of the red wine used for cooking the pears and cook the loin for 3 minutes from the first hiss. Assemble the dish with the lamb escalope and pear salad. Dress with a few spoonfuls of red wine you have boiled down in the cooker, after removing the lamb loin. Garnish with a few sprigs of thyme.
Recipe of Emanuele Gnemmi
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