Italian marinated lamb

    (2)
    9 hours 20 min

    Lamb is marinated overnight in a mixture of olive oil, white wine, garlic, thyme, rosemary, bay leaves and crushed chilli flakes. The pieces of lamb are pan fried and served with a garlic and white wine sauce. Serve with thin chips for a delicious Italian-style meal.


    2 people made this

    Ingredients

    • For the marinade
    • 1kg of mixed lamb cut into pieces
    • 200ml extra virgin olive oil
    • 250ml white wine
    • 4 to 5 garlic cloves, thinly sliced ​​
    • 1 tablespoon freshly chopped thyme leaves
    • 1 tablespoon freshly chopped rosemary leaves
    • 3 bay leaves
    • 1 tablespoon of coarse salt
    • 1 teaspoon of crushed red chilli flakes
    • To cook
    • 2 tablespoons of extra virgin olive oil
    • 2 cloves of garlic
    • 250ml white wine

    Method
    Prep:20min  ›  Cook:1hr  ›  Extra time:8hr marinating  ›  Ready in:9hr20min 

    1. Place lamb pieces in a deep dish. Add oil, wine, garlic, thyme, rosemary, bay leaves, salt and chilli flakes; toss to coat pieces of lamb with marinade. Cover dish with foil; store in the fridge overnight or at least 8 hours, stirring the meat a couple of times.
    2. Heat oil in a large frying pan that can hold all the pieces of meat in one layer; add lamb, shaking off any excess marinade and cook until browned on both sides, about ten minutes.
    3. Add garlic cloves and stir in wine, a little at a time, to prevent the lamb drying out; continue cooking for 45 minutes. Add a couple of tablespoons of marinade to the pan to flavour the meat. Cook for an additional ten minutes before serving.

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