Lamb with Papaya Gelatinous Sauce

Sauce

In a small pan, melt the butter and sauté the onion until it becomes transparent

Add the wheat flour and stir constantly, over low heat, for three minutes or until golden

At this point, warm up the white dry wine

Add it to the flour mixture, stirring constantly, and cook for three minutes or until a paste forms

Warm up the beef broth and add it to the mixture

Cook for another three minutes, always over low heat and stirring, to reduce the liquid

Remove from heat, blend in a blender, and strain through a fine-mesh sieve

Return the sauce to the pan and add the papaya gelatinous sauce

Let it simmer for three minutes, stirring occasionally. Reserve

Fillet

Season the lamb fillets with salt and black pepper, brush them with oil, and grill them for five minutes on each side or until browned outside and pink inside

Remove from heat and cut into slices

Distribute on plates and place the sauce around it

Garnish with salsa and, if desired, sprinkle chopped onion on top

Serve very hot.