Italian · Soup

Steamed Lamb with brown butter and sage

This Italian Chowder leans on brown butter and sage to do the heavy lifting. We steam the Lamb for real depth, then bring it together in one pan.

4.3 from 4,175 cooks

Prep12 min

Cook12 min

Serves4

LevelEasy

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the brown butter and sage elements, and pat the lamb dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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