John Myers
Lamb with Gorgonzola and Apple Sauce
The perfect lamb with gorgonzola and apple sauce recipe with a picture and simple step-by-step instructions.
- 400 g Tender lamb for quick frying
- 2 tbsp Oil
- 1 tsp Venison Seasoning
- Salt pepper
- 1 Pc. Onion
- 1 Pc. Clove of garlic
- 1 Msp Chilli flakes
- 2 Pc. Red apples
- 1 tbsp Flour
- 125 g Creamy gorgonzola
- 200 ml Apple cider, alternatively apple juice
- 200 ml Rama Cremefine 7%
- Possibly Balsamico Bianco
- 0,5 bunch Parsely
- 400 g Ribbon truffle noodles
- Cut the meat into cubes, thin slices or strips. Peel onion and garlic and chop finely. Debark the gorgonzola and roughly dice.
- Cook the ribbon noodles in a large saucepan in salted boiling water according to the instructions on the packet until they are al dente. Then let it drain.
- Briefly sear the meat in the heated oil in a large pan on all sides. Remove and set aside until further use. Sprinkle with salt, pepper and game spices.
- Sauté the onion, chilli flakes and garlic in the hot frying fat. Quarter and core the apples and cut into thin wedges. Add and dust everything with flour. Sweat briefly and then deglaze with apple cider and cream. Bring to the boil briefly, then turn down to medium heat. Add the cheese and let it melt slowly while stirring. Simmer uncovered for a few minutes until the sauce thickens.
- Add the meat to the sauce. Season to taste with spices. Stir in finely chopped parsley. Possibly add a dash of vinegar. Fold the drained pasta into the sauce. Garnish with a little parsley to serve.
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