We bone the leg and make wide fillets to fill.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make lamb medallions with Pacharan sauce: |
| 1 lamb leg 1 cluster of grape |
Ingredients to make lamb medallions with Pacharan sauce:
2. Troce the bones and toast in a pan.
3. Later we introduce them into a casserole with an onion and a leek, cover with water and cook for 1 hour.
4. We pass everything through a strainer and reserve the broth.
5. As the broth is being done, we fill the lamb with auspited grapes.
6. We make a roll, salt and pepper and sprout (we tied in rolls so that they maintain the shape and the filling does not come out).
7. We roast the rolls with very little fat in the oven at 200ºC for 50 minutes.
8. Once we were roasted, take them out of the oven and break down the hot oven plate with the Pacharán.
9. We wet the plaque with the breakdown of the Pacharan and with a little broth, we cast and put to salt.
10. Lets cook the Endrinas del Pacharan inside the sauce.
11. We fille the lamb rolls and have on the plate with a garrison of fillet mushrooms, muscat grapes and endrinas.
12. We save a little with the pacharan sauce.
13. For 4 people.
