If you’re a fan of sauces with rich pleasant savory tastes and a slightly sweet middle, try saucing with calafate. It is a great compliment to red wine reduction sauces that go with many types of meats. Discover the highlights of Patagonian and revitalize the senses with this Patagonian lamb with calafate sauce. While exotic, it has a delicious and tender to the palate homemade feel to it.
Calafate is packed full of antioxidants to assist in fighting inflammation. As people age, the word inflammation is thrown around a lot to describe aching joints. Calafate is the perfect method for slowing down the process of aging inflammation before it becomes an issue. Calafate is also rich in vitamin E and contains berberine which has natural bacteriostatic properties.
1 hind quarter cut lamb
7/8 cup of all-purpose flour mixed with 1 tablespoon of pepper (Or enough to coat the lamb)
1 tablespoon of calafate powder
1 glass red wine
1/2 butter stick
1 small onion
Pinch of salt
Preparation & Cooking Instructions
1. Preheat the oven to 160º C.
2. Chop the onion into small pieces.
3. Drizzle olive oil in a small pan then add the chopped onion pieces. Set a medium-high heat. Adjust heat if necessary.
4. Once the onion is cooked, pour in the wine. Cook and stir until wine is reduced.
5. Add the butter and then the calafate powder to the pan. Mix together well.
6. Add the salt and continue to stir occasionally. Change the heat to a low setting.
7. Season the lamb with herbs of choice then coat in flour. Once fully coated, put the lamb in the pan with other ingredients.
8. Cover the pan with the lid and set the heat to high and allow to caramelize.
9. Once caramelized, place it in the oven for approximately 45 minutes so that it cooks slowly inside.