Saddle of Lamb Pan with Saffron Rice

For the rack of lamb pan with saffron rice, first rinse the meat, pat dry and cut into slices about 1 cm thick, then wash the hot chili pepper. Cut this into fine rings and also cut 2 onions and garlic into fine strips.

Put everything in a bag and sprinkle with thyme sprigs and soy sauce and 50 ml of the red wine. Open the marinated bag after 8 hours and drain the stock through a sieve.

Remove the vegetables from the meat, lightly pat dry and prepare for browning.

Should be taken out of the refrigerator about 1 hour before to allow the meat to come to room temperature. Peel the 3rd onion and cut into the finest strips or leaves.

Wash the hot peppers, remove the seeds and cut into fine rings – as well as the green of the onion pods.

Preheat the oven to 80 degrees with a deep plate and heat the oil in a large pan and sear the meat hot but briefly.

Immediately transfer to the preheated deep plate and return to the oven. Dab the excess fat from the pan and add the butter and melt. Sauté the onions well and sprinkle lamb seasoning over, then deglaze with red wine. Reduce again and then add the stock. Allow everything to boil down to the desired amount.

Stir in cornstarch or potato flour to thicken. Add the meat again with the juice that has escaped and season with salt and pepper. Thicken the sauce.

Add the onion leek and

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