Lamb with white wine is a tasty dish from the Italian tradition. The lamb leg is slowly cooked in a delicious mix of dry white wine, fresh mint, garlic, and olive oil, giving it a unique flavor. The lemon, added halfway through cooking, gives a fresh and tangy touch to the preparation. The result is tender and succulent meat, perfect for a dinner rich in intense flavors.
Debone the lamb leg, place the meat obtained in a bowl, and sprinkle it with freshly ground salt and pepper. Moisten it with white wine, add the garlic and lemon zest, then cover the container and marinate in a cool place for a day, stirring occasionally.
After the indicated time, drain the meat and brown it for 10 minutes in a pan with olive oil over medium heat, turning it continuously so that it browns evenly.
Moisten the lamb with the filtered marinade liquid and let it cook over moderate heat until the liquid is reduced by half and the lamb is tender.
At this point, mix the juice of one lemon into the cooking liquid, then remove the pan from the heat and arrange the meat in jars, alternating with washed and dried mint leaves.
Seal tightly and sterilize for one hour.
Store for no more than 3 months and heat in a bain-marie before use.
Pan
Wooden Spoon
Store in the refrigerator in an airtight container
Main dishes typical of Italian cuisine
Italia
| Energy (kcal) | 226.63 |
| Carbohydrates (g) | 0.18 |
| of which Sugars (g) | 0.18 |
| Fat (g) | 17.48 |
| of which Saturates (g) | 8.5 |
| Protein (g) | 13.75 |
| Fiber (g) | 0.13 |
| Sale (g) | 0.08 |
