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 Saltimbocca vom Lamm mit Vulcano Schinken und Salbeijus  Lamb saltimbocca with vulcano ham and sage gravy 


Time required: 85 minutes

Lamb saltimbocca with vulcano ham and sage gravy

Ingredients for 4 persons:

2kg lamb saddle bones and tendons, 200g onions, 100g carrots, 50g celery, 1 tbs. tomato puree, 1/2 l dry red wine, a bay leaf, 1 sprig of rosemary, 1 1/2l beef broth or lamb stock, 1 pinch of cornflour, salt, pepper, 1 tbs. balsamic vinegar, 30g butter, 2 cloves of garlic, 6 thin, fresh sage leaves
For the saltimbocca:
8 small lamb chops weighing 80g, salt, pepper, 8 fresh sage leaves, 8 thin slices of Vulcano ham, 20g clarified butter


Chop the lamb bones finely and brown with the tendons in a large casserole. Pour away the fat. Wash and clean the vegetables and cut in small pieces and mix with the bones together with the tomato puree. Brown all the ingredients well before deglazing with a little red wine and boiling down. Add the remaining red wine, the seasonings and the herbs. Top up with beef broth or lamb stock to cover the bones. Simmer for one hour – strain through a cloth and reduce to 0,1l of liquid. Bind with a little dissolved cornflour before serving and season to taste with salt, pepper and balsamic vinegar. Mix the butter with crushed garlic cloves and chopped sage leaves and finally blend into the sauce. Flatten the lamb chops, season one side with salt and pepper and turn over. Place one sage leaf on each and cover with a slice of Vulcano ham. Press firmly. Heat the clarified butter in a frying pan, put in the chops with the Vulcano side underneath and brown until crisp. Carefully turn over and place in the oven preheated to 220 degrees. Roast for 2-3 minutes until medium rare. Cover the chops with aluminium foil and allow to stand with the oven door open for a few minutes.

Vulcano Schinkenmanufaktur GmbH & Co KG . 8330 Auersbach . Eggreith 26 . +43 3114 2151 . mail (at) vulcano.at
Agrarmarkt Austria