CookEat Recipe
Fried Lamb in Tomato and Butter Sauce
Small lamb loin pieces fried in lard, drained and finished in tomato sauce with butter, following Artusi’s preceding offal method.
Method
Steps
Step 1
Gather the ingredients: About 600 g boneless lamb loin, cut into small pieces about 2–3 cm across; About 40 g plain lard; About 20 g butter; About 150 ml ready-to-use tomato sauce; Salt and black pepper; A little water or broth if needed.
Step 2
Pat the small lamb loin pieces dry and heat the lard in a frying pan over moderate to moderately high heat. Add the lamb without flour or crumbs and fry, turning, until browned and almost cooked, roughly 8–12 minutes depending on thickness.
Step 3
Carefully drain all the free frying fat into a heatproof container. Add the butter and continue frying briefly.
Step 4
Add the tomato sauce, salt and pepper. Simmer gently for about 5–10 minutes, until the loin is cooked to at least 71°C and the sauce coats the pieces. Add only a little water or broth if the pan dries. Serve hot with the sauce.
Step 5
For the source shoulder-and-neck alternative, use 600 g boneless shoulder including neck meat, cut small. Brown in the lard, then cover with a little water or broth and simmer gently for about 60–90 minutes or longer until almost tender, topping up sparingly. Let excess liquid evaporate, drain the free fat, then add the butter and tomato sauce as above. Finish until fully tender and at least 71°C, allowing roughly 90–120 minutes overall. This longer moist cooking is an explicit adaptation for the tougher cut.
Step 6
For either cut, 1 tablespoon tomato paste dissolved in 150 ml water or broth may replace the tomato sauce. Add it after the lard has been drained and the butter added, then reduce to a coating sauce.
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