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.
Bernadette
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
- 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.
- 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.
- 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.
