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Lamb sirloin with Cassis sauce

120 grams of lamb sirloin
90 grams of mashed sweet potatoes
10 grams of crunchy sweet potatoes
10 centiliters of Cassis sauce
¼ glass of Cabernet Sauvignon wine
Salt, Pepper, Thyme leaves, or other herbs 
10 grams of butter
1 Tablespoon of well-diced onion

Mode of preparation
Season the lamb sirloin with salt and pepper, covering it with herbs. Sautee in a standard pan with little butter. Take out the sirloin and cook the onion in butter. Put the sirloin back in the pan and leave until it is well cooked. Add the wine until it thickens and then pour the Cassis sauce. Let it reduce.

Side dish 
On the side, boil sweet potatoes until they are soft and mash them with a mixer. Cut 4 slices of sweet potato horizontally with a mandoline slicer, pass them through cold water and fry with a moderate flame. Place the mashed sweet potatoes in the center of the serving dish, cut the lamb sirloin in slices and place them around the mashed potatoes, put the crunchy sweet potatoes at the center, Cover the lamb sirloin with the sauce and spread the sauce on the side of the dish.


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