Chuletas de Cordero Lechon de la Pampa Magallanica con Salteado de Papas (Pampa Lamb Cutlets with sautéed Potatoes)

Ingredients

• •16 lamb cutlets
• •2 kilograms lamb bones
• •1 onion
• •2 carrots
• •200 milliliters red wine
• •20 grams tomato puree
• •2 garlic cloves
• •Thyme
• •Rosemary
• •Salt and Pepper
• •2 liters beef stock
• •80 milliliters olive oil
• •Oil

Directions

1. 1Remove the fat from the lamb cutlets and then add salt, pepper, olive oil and aromatic herbs.
2. 2Separately roast the bones until golden in the oven.
3. 3Cut vegetables into small pieces and sauté them in oil.
4. 4Take the bones out of the oven and remove the fat.
5. 5Put the bones in a saucepan together with the vegetables.
6. 6Add the tomato puree.
7. 7Add red wine and the rest of the beef stock.
8. 8Bring to the boil until it reduces by three quarters. Take out off the heat and drain.
9. 9Add salt and pepper.
10. 10Grill the lamb cutlets separately.
11. 11Service with finely sliced sauté potatoes in butter and grilled Italian zucchini and sautéed tomatoes with basil. Surround with sauce and decorate with fresh rosemary.