Lamb in white wine is a tasty dish from Italian tradition. The leg of lamb is slowly cooked in a delicious mix of dry white wine, fresh mint, garlic and olive oil, which give it a unique flavor. The lemon, added halfway through cooking, provides a fresh and slightly acidic touch to the preparation. The result is a tender and succulent meat, perfect for a dinner rich in intense flavors.
Debone the leg of lamb, place the meat in a bowl and sprinkle it with salt and freshly ground pepper. Moisten it with the white wine, add the garlic and lemon zest, then cover the container and let it marinate in a cool place for one day, stirring occasionally.
After the indicated time, drain the meat and brown it for 10 minutes in a pan with the olive oil over medium heat, turning it continuously so that it browns evenly.
Moisten the lamb with the strained marinade liquid and let it cook over moderate heat until the sauce has reduced by half and the lamb is tender.
At this point, stir the juice of one lemon into the cooking liquid, then remove the pan from the heat and arrange the meat in jars alternating it with washed and dried mint leaves.
Seal the jars tightly and sterilize them for one hour.
Store for no more than 3 months and, when using, reheat in a water bath.
Pan
Wooden spoon
Store in the refrigerator in an airtight container
Main courses typical of Italian cuisine
Italy
| 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 |
