4 Classic Italian Dinner Recipes

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3) Roasted Lamb In Red Wine And Served With Italian Beans (3 of 4)

Roasted Lamb In Red Wine And Served With Italian Beans

3) Roasted Lamb In Red Wine And Served With Italian Beans (3 of 4)

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Ingredients

  • 2 kilograms of lamb leg
  • 4 cloves of garlic (sliced)
  • 8 sprigs of thyme
  • 5 tbsp of olive oil
  • Red wine (1/2 bottle)
  • 1 zest of lemon
  • 11 hot stock of lamb
  • 3 red onion (cut into 6 wedges)
  • 2 tbsp of balsamic vinegar
  • Beans
  • 2 rosemary (chopped)
  • 100 grams of tomato (chopped and drained)
  • 1 can of cannellini beans
  • Fresh parsley (chopped)

Preparation

  1. Use a serrated knife to cut slashes into the lamb.
  2. Place a garlic into each slash.
  3. In a plastic bag, place some of the thyme, 3 tbsp of olive oil, lemon zest, red wine, black pepper, and lamb. Place it in the freezer for 4 hours or overnight.
  4. Heat the oven to 428 Fahrenheit.
  5. In a roasting tin, place the remaining thyme, and them place the lamb on top of it.
  6. Roast the lamb for about 20 minutes.
  7. Add the onions to the pan and drizzle it with olive oil.
  8. Lower the heat to 374 Fahrenheit and roast for another 15 minutes.
  9. Strain the marinade through a sieve into a pan and add stock to it.
  10. Boil it for about 20 minutes.
  11. Take out the lamb and place it on a board. Wrap the lamb with foil to keep it warm.
  12. Place the onions in another bowl. Place the roasting tin over low heat and add vinegar to it. Scrape it and pour it in the gravy bowl.
  13. To make the beans, add 3 tbsp of olive oil into the roasting tin.
  14. Add the tomatoes and rosemary and allow it to fry for 1 minute.
  15. Add them to the stock, season, add parsley, and stir.
  16. Serve the beans with the leg of lamb and gravy.

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