Lamb with wine sauce
Lamb with wine sauce is one of the most delicious recipes from lamb that I have tasted. The combination of light meats with red wine, herbs and olive oil brings me to the countries of the sunny Mediterranean. I have tasted the most delicious lamb in Spain, in a small restaurant near the Museum of Modern Art in Barcelona. Since I can not keep culinary secrets, I will share with you the secret of this sunny Spanish recipe.
- 1 lamb shoulder
- white part of two bunches of spring onions, finely chopped
- 6-7 carrots
- 1 kg of fresh baby potatoes
- 1 tomato, peeled and chopped into small cubes
- 1 tbsp. Sugar
- 1 glass of red wine
- 1 glass of water
- garden mint
- 1 coffee cup of olive oil
- black pepper
Season the lamb with salt and pepper. Fry the olive oil in the frying pan and seal the lamb on all sides, so keep the juice and aroma of the meat. Transfer the meat to a tray and rub with paprika and a little more olive oil so you get a crisp and tasty crust.
In the same fat fry onions, carrots and potatoes. Let them get a golden color and add fresh herbs (mint, thyme and garden mint) and tomato salsa. Add sugar and a glass of red wine. Leave to simmer for a minute, two, salt and add water. Pour this sauce and the vegetables into the lamb tray.
Bake in a preheated 220°C oven for 30 minutes, then lower the temperature to 180°C and bake for another 2 hours. If you have more time, you can bake at a lower temperature for longer.
Lamb with wine sauce is greatly complemented by a glass of red wine, a green salad with spinach and a mint garlic sauce with yogurt.