Braised Lamb - red wine sauce

RECIPE No.**

STANDARD RECIPE CARD

Name of Dish:

Braised Lamb - red wine sauce

Preparation Time:

5 minutes

Served with:

Cooking Time :

45 minutes

Portion Size :

2 chops per portion

No. of Portion :

4

Garnish :

Chopped parsley

Colour:

Ref. Book :

Practical Cookery; 10th Edition; page - 224.

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Lmb chop

8 pcs

1

Fry the seasoned chops in a saute pan quickly on both sides in hot fat.

2

Onion

100 gm

2

When turning the chops, add the mirepoix.

3

Carrot

100 gm

3

Draw aside, drain off the surplus fat.

4

Flour

25 gm

4

Add the flour and mix in, singe in the oven or on top of the stove.

5

Tomato puree

10 ml

5

Add the tomato puree and the hot stock.

6

Brown stock

500 ml

6

Stir with a wooden spoon until thoroughly mixed.

7

Bouquet garni

7

Add the bouquet garni and garlic, season, skim and allow to simmer.

Leek

50 gm

8

Cover with a lid. Cook preferably in the oven, skimming off all the scum.

Parsley stalk

10 gm

9

When cooked transfer the chops to a clean pan.

Thyme

10 gm

10

Correct the seasoning and cocsistency of the sauce. Add Red Wine.

Bay leaf

1 gm

11

Skim off any fat and pass the sauce through a fine strainer over the chops.

12

Serve sprinkled with chopped parsley.

8

Garlic

10 gm

9

Seasonings

10

Parsley - chopped

2 gm

11

Red wine

100 ml

Total Cost :

Cost per Person :

Prepared By-Chef Ashish

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