Braised Lamb Loin With Sage

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 2 -3 lbs boneless lamb loin
• 8 fresh sage leaves, plus some
• fresh sage leaf, for garnish
• salt & pepper
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 garlic cloves, left whole
• 1 bay leaf
• 1/2 cup dry white
• 2 tablespoons balsamic vinegar
• 2 tablespoons all-purpose flour

Recipe

• 1 trim excess fat from lamb.
• 2 tie with butchers string.
• 3 put 3 sage leaves on top and 3 on the bottom of roast under string.
• 4 rub the meat with salt & pepper.
• 5 in a dutch oven, on med-high heat, melt butter and oil, when hot add the lamb and sear quickly on all sides, 5 minutes or so. the sear is very important. reduce heat to med-low and add garlic (whole) 1-2 minutes transfer meat and garlic to plate, pour off fat.
• 6 return meat to pan( with garlic) and bay leaf.
• 7 add 1/2 cup , vinegar, and 2 more sage leaves.
• 8 cover tightly, reduce to low, simmer for 2 hours turning 1/2 way through cooking, add more if needed.
• 9 let meat rest covered in foil.
• 10 meanwhile, discard bay,garlic,and sage from pan.
• 11 skim fat off (you need about 1 cup of liquid, add water if needed.
• 12 melt 1 tbsp butter into separate pan add flour and cook 1-2 minutes add pan juices whisking constantly until thick and smooth.
• 13 arrange meat on platter, spoon sauce over top and garnish with sage leaves.