Lamb Served Rare With Bolognese Sauce

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“DONT DARE TO OVERCOOK ! MUST BE SERVED RARE ! A real gourmet treat from Italy... tastes completely different from the well-done version. Easy, tasty, juicy...From the Nitty Gritty Italian Cookbook”
1hr 10mins

Ingredients Nutrition


  1. Have the butcher bone the lamb.
  2. Remove the fell and as much of the fat and muscles as possible, using a sharp boning knife.
  3. Cut the lamb into slices 1/2´´ thick.
  4. Then cut the slices into 2´´ long strips.
  5. Heat the butter and oil over medium-high heat in a large heavy skillet.
  6. When it sizzles, add just enough meat to easily brown in a single layer without overcrowding.
  7. Turn strips to brown on all sides.
  8. The strips should be PINK IN THE CENTER after browning.
  9. Using a slotted spoon, remove the meat to a warm platter.
  10. Season it lightly to taste with salt and pepper and keep warm in a 200° oven.
  11. Continue to quickly saute the lamb until all the strips are done.
  12. Use more butter and oil if necessary.
  13. Add the wine and Sauce Bolognese to the skillet and cook over high heat until you have barely 1 1/3 cups of sauce remaining.
  14. Spoon sauce over the meat, sprinkle with parsley, and serve immediately.

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