Rutronik News

Lamb with Onion Jam and Bread Salad

  Newsletter Article


For two servings, you will need:

  • 2 racks of lamb, approx. 300 g each
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 2 cloves garlic
  • 6 red onions
  • 100 g sugar
  • 100 ml red port wine
  • 200 ml red wine
  • 3 tbs raspberry vinegar
  • 300 ml vegetable stock
  • 3 tbs lamb jus
  • 1 bay lea
  • 400 g Italian bread
  • 200 g green beans
  • 500 g cherry tomatoes
  • ½ melon (not watermelon)
  • 50 g pitted black olives
  • Balsamic vinegar
  • 1 pinch sugar
  • Salt
  • Pepper
  • Basil
  • Olive oil



Marinate the racks of lamb with olive oil, rosemary, salt, and pepper. Heat oil in a frying pan and sear the racks well. Place the meat on an oven rack and finish cooking it in the oven at 100°C. Core temperature 58°C.

For the onion jam: finely dice four red onions. Caramelize sugar in a hot pan over medium heat. Add the diced onion. Add the port wine, red wine, and raspberry vinegar. Add the vegetable stock, bay leaf, and a pinch of salt. Cook the onion for about ten minutes, until the stock has almost completely boiled down. Remove the bay leaf and mix with the jus. Allow to cool.

For the bread salad: cut the bread into small pieces and toast them in a pan with olive oil, the leaves from two sprigs of thyme, and two grated cloves of garlic until crispy, and allow them to cool. Clean the beans and cook them in boiling salted water for about four minutes. Cut the tomatoes in quarters. Finely dice two red onions, cut melon into bite-sized pieces. Rinse the beans in ice water. Chop the basil. Mix the olives, beans, tomatoes, onion, melon, and basil in a large bowl. Whisk 4 tbs olive oil and 2 tbs balsamic vinegar together, add sugar, salt, and pepper and mix with the salad. Leave to stand for about ten minutes.

Arrange on plates and serve.