set temp0= "ShowHyperText" & QUOTE & "16"& QUOTE
set temp1= "ShowHyperText" & QUOTE & "117"& QUOTE
set HyperTextList = [ #58:temp0,#41:temp1]
set VideoList = []
@
LEG OF LAMB WITH GLAZED ONIONS

Start with the sauce. Gently sweat the chopped shallots in a large saucepan. Add the wine and the bouquet garni. Simmer gently to reduce the liquid by 2/3. Sieve the sauce and set aside. Peel the onions, place them in a  pan with 1 3/4 oz of butter and the sugar, season with salt and pepper. Add water to 1/3 of the onions. Cook on a low heat, regularly shaking the pan, to a rich golden color. Set them aside once all the water has evaporated. Put a little oil in a large frying pan and cook the slices of lamb. Season with salt and pepper. Keep warm without continuing to cook. Bring the sauce to a boil, season with salt and pepper. Take off the stove and bind the sauce with the butter cut into small pieces. Present the lamb on a warm serving dish, surrounded with the glazed baby onions, covered in sauce. Serve with fresh pasta.
@
6 slices of leg of lamb
3 shallots
1 bouquet garni
1 1/2 bottles of Brouilly wine
oil
1 lb baby onions
1 oz sugar
6 oz butter
salt, freshly ground pepper
@
15
mn
@
60
mn
@
Dominique Nahmias serves the same Brouilly as the one used in the sauce.
@
Restaurant
@
Meat
@
Dominique NAHMIAS
@
Brouilly
@