Lamb Served Rare With Bolognese Sauce - lamb

Method

• Have the butcher bone the lamb.
• Remove the fell and as much of the fat and muscles as possible, using a sharp boning knife.
• Cut the lamb into slices 1/2 thick.
• Then cut the slices into 2 long strips.
• Heat the butter and oil over medium-high heat in a large heavy skillet.
• When it sizzles, add just enough meat to easily brown in a single layer without overcrowding.
• Turn strips to brown on all sides.
• The strips should be PINK IN THE CENTER after browning.
• Using a slotted spoon, remove the meat to a warm platter.
• Season it lightly to taste with salt and pepper and keep warm in a 200 oven.
• Continue to quickly saute the lamb until all the strips are done.
• Use more butter and oil if necessary.
• Add the wine and Sauce Bolognese to the skillet and cook over high heat until you have barely 1 1/3 cups of sauce remaining.
• Spoon sauce over the meat, sprinkle with parsley, and serve immediately.