- Brown sugar - 100 Grams
- Red Wine - 200 Milliliters
- Lamb chop - 2 pieces
- Salt, pepper - - To taste
- Olive oil - 2 items. spoons
- Shallot - 4 pieces
- Rhubarb - 200 Grams
- Garlic - 4 Teeth
- Rosemary (twig) - 2 pieces
- Vegetable broth - 400 Milliliters
We chop the shallots as indicated in the photo - boats. In the frying pan we pour sugar, add 100 ml of water. We put on average fire and caramelize, until the sugar dissolves. When the sugar dissolves - we pour the wine. In the meantime, in order not to lose time, we will be engaged in meat. We carefully wash the ram's rack, let's dry it. In a frying pan, we heat up the olive oil, we throw garlic and rosemary there. When garlic and rosemary smell - put the quads in the pan. Fry until a beautiful golden crust on one side ... ... then - on the other side. Fried meat put in a roasting dish and sent to a preheated oven for 200 degrees for 25 minutes. Meanwhile we'll make sauce. Frying pan with wine should be removed from the fire when the wine is evaporated about half. In that frying pan, where the meat is fried, we begin to fry the chopped onions. After a couple of minutes, when the onion is soft, add the rhubarb. After a couple of minutes, pour the sauce and cook until the desired consistency of the sauce over low heat. We boil to about the consistency, as in the photo. We take the baked mutton from the oven. Sharp knife is cut into pieces. Serve with cooked sauce. Bon Appetit! :)
Servings: 4-6