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.
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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
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15
mn
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60
mn
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Dominique Nahmias serves the same Brouilly as the one used in the sauce.
