Site Overlay
Lamb sirloin in red wine with cinnamon pear salad

Lamb sirloin in red wine with cinnamon pear salad

Medium difficulty – Preparation 15 minutes – Cooking 15 minutes
Ingredients for 4 people
500 g of lamb sirloin | 75 cl of red wine | 300 g of pears | 25 g of extra virgin olive oil | Laurel to taste | A stick of cinnamon | Thyme to taste
What we need: Pressure cooker, non-stick pan

1. We peel and cut the pears in half (choose them hard, suitable for cooking). Put them in the pressure cooker with red wine, bay leaf, cinnamon and cook for 5 minutes, from the start of the hiss.

2. Brown the thyme in a non-stick pan with the thyme, completely boned (or, if you wish, keep the bones of the ribs). We adjust salt and pepper. Remove the pears and wine from the pressure cooker and lay the lamb on it.

3. Add a few tablespoons of the red wine used for cooking the pears and cook the sirloin for 3 minutes from the start of the hiss.

4. We prepare the dish with the lamb escalope and the pear salad. Add a few tablespoons of red wine, reduced in the pot after removing the lamb sirloin. Garnish with sprigs of thyme.

A striking dish that, thanks to cooking in a pressure cooker, we can achieve in a short time. With an accompaniment of fruit with sweet and sour notes.

Leave a Reply

Your email address will not be published.