{"id":8036,"date":"2012-08-10T09:19:17","date_gmt":"2012-08-10T13:19:17","guid":{"rendered":"https:\/\/winedineguide.com\/?p=8036"},"modified":"2021-04-30T07:26:25","modified_gmt":"2021-04-30T11:26:25","slug":"loins-of-lamb-with-fruit","status":"publish","type":"post","link":"https:\/\/winedineguide.com\/?p=8036","title":{"rendered":"Loins of lamb with fruit"},"content":{"rendered":"
Recipe provided by the Contrada di Voltaia, winner of the “A tavola con il Nobile” 2012 edition<\/em><\/div>\n
\"\"<\/a><\/div>\n
<\/div>\n

Ingredients
\n<\/strong><\/p>\n

<\/div>\n
\n
\u2022 600 g. loins of lamb (local if possible)<\/div>\n
\u2022 fruit (dried figs, almonds, sultanas)<\/div>\n
\u2022 pork caul<\/div>\n
\u2022 1 glass fresh sheep\u2019s milk<\/div>\n
\u2022 1 eggplant<\/div>\n
\u2022 2 glasses Vino Nobile di Montepulciano<\/strong><\/div>\n
\u2022 1\/2 glass extra virgin olive oil<\/div>\n
\u2022 1 red onion<\/div>\n
\u2022 basil<\/div>\n
\u2022 garlic<\/div>\n
\u2022 a little sugar<\/div>\n
\u2022 grated zest of 1 orange<\/div>\n
\u2022 cinnamon<\/div>\n
\u2022 salt and pepper<\/div>\n
<\/div>\n

Method<\/strong>: Clean the lamb. Blend the fruit and almonds in a liquidizer and form them into a cylinder shape. Prepare the curds by bringing the sheep\u2019s milk to the boil at 38\u00b0 and waiting until it thickens, stirring well. Place in the fridge.<\/p>\n

Prepare the eggplant cream<\/strong>: add the oil, onion and diced eggplant to a frying pan, add a pinch of sugar and caramelize. Pour in the Vino Nobile, simmer and then liquify and add the orange zest to obtain a cream.<\/p>\n

Make the reduction in a pan<\/strong>: pour in Vino Nobile with sugar, orange zest and cinnamon, simmer slowly to reduce by half then turn off heat and allow to cool.
\nCut the lamb\u2019s loins into cutlets and cook on both sides in olive oil, adding salt and pepper to taste.<\/p>\n

Stretch out the pork caul and lay the lamb\u2019s loins on top with a slice of dried fruit mixture. Fold over the pork caul and cook in the over for ten minutes. Arrange the cutlets on a serving dish and drizzle with the eggplant cream a few cubes of curd and the Vino Nobile reduction. Sprinle with freshly ground black pepper. The recipe serves 4 people.
\n<\/em><\/p>\n

Source: Consorzio del Vino Nobile di Montepulciano<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Prepare the eggplant cream: add the oil, onion and diced eggplant to a frying pan, add a pinch of sugar and caramelize. Pour in the Vino Nobile, simmer and then liquidise and add the orange zest to obtain a cream.
\nMake the reduction in a pan: pour in Vino Nobile with sugar, orange zest and cinnamon, simmer slowly to reduce by half then turn off heat and allow to cool.<\/p>\n","protected":false},"author":1,"featured_media":8037,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[536],"tags":[1019,1018],"class_list":["post-8036","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chronomenu","tag-loins-of-lamb-with-fruit-recipe","tag-vino-nobile-reduction"],"yoast_head":"\nLoins of lamb with fruit - WineDineGuide<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/winedineguide.com\/?p=8036\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Loins of lamb with fruit - WineDineGuide\" \/>\n<meta property=\"og:description\" content=\"Prepare the eggplant cream: add the oil, onion and diced eggplant to a frying pan, add a pinch of sugar and caramelize. 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