Rack of lamb with VEGETABLES AND aronia SAUCE

Rack of lamb cut into pieces with five or six cubes of approximately 200g. Vegetables cut into diamonds very briefly fried butter on vegetables and arrange the meat lengthwise in half and dice vaccinated.
Sauce: onions fried in butter, wine and reduce watering by adding demi-glace sauce.
Thus prepared, pour the sauce around the plate.
Ingredients:
rack of lamb
celery
carrots
zucchini
oil
butter
fried potatoes

Sauce:
demi-glace sauce
butter
onion
Aronia wine

herbs for decoration

The recipe is from:
VIN-KON S.A.
ul. Dąbrowskiego 35
62-500 Konin
[email protected]
www.vinkon.com.pl

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