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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Have the butcher bone the lamb. | 2. Remove the fell and as much of the fat and muscles as possible, using a sharp boning knife. | 3. Cut the lamb into slices 1/2´´ thick. | 4. Then cut the slices into 2´´ long strips. | 5. Heat the butter and oil over medium-high heat in a large heavy skillet. | 6. When it sizzles, add just enough meat to easily brown in a single layer without overcrowding. | 7. Turn strips to brown on all sides. | 8. The strips should be PINK IN THE CENTER after browning. | 9. Using a slotted spoon, remove the meat to a warm platter. | 10. Season it lightly to taste with salt and pepper and keep warm in a 200° oven. | 11. Continue to quickly saute the lamb until all the strips are done. | 12. Use more butter and oil if necessary. | 13. Add the wine and Sauce Bolognese to the skillet and cook over high heat until you have barely 1 1/3 cups of sauce remaining. | 14. Spoon sauce over the meat, sprinkle with parsley, and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leg lamb	5 -6			0.0	0.0	0.0	0.0
butter	1/4	cup		171.0	7.857	5.343	14.4
butter	2	tablespoons		171.0	7.857	5.343	14.4
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
salt				-	-	-	-
pepper			ground	-	-	-	-
red wine	1 1/4	1/4		-	-	-	-
bolognese sauce	3/4	cup		-	-	-	-
parsley	1/4	cup	minced	5.4	0.9495	0.4455	0.1185

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.