Lamb Served Rare With Bolognese Sauce

• 5 -6 lbs leg of lamb
• 14 cup butter
• 2 tablespoons butter
• 2 tablespoons olive oil
• salt
• fresh ground pepper
• 1 14 cups dry red wine
• 34 cup bolognese sauce (preferably homemade)
• 14 cup finely minced parsley

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.

lamb, butter, butter, olive oil, salt, fresh ground pepper, red wine, bolognese sauce, parsley

Taken from www.food.com/recipe/lamb-served-rare-with-bolognese-sauce-91670 (may not work)