Lamb in white wine
Instructions
The boneless leg of lamb, place the meat cut into a bowl and sprinkle with salt and freshly ground pepper, add the white wine, add the garlic and lemon zest, then cover the bowl and let marinate in a cool place for a day, stirring occasionally.
Spent the time indicated, drain the meat and let it cook for 10 minutes in a pan with olive oil, over medium heat, constantly rigirandola so that colorisca uniformly.
Soak the Lamb with the marinade liquid, filtered, and simmer at moderate heat until the bottom is going to be reduced by half and the lamb is tender.
At this point, stir in the broth the juice of a lemon, then remove the Pan from heat and place the meat over vases, alternating with mint leaves washed and dried.
Close tightly and then sterilize for an hour.
Preserved no longer than 3 months and, at the time of use, reheated in a Bain-Marie.
Ingredients and dosing for 4 persons
- 2000 g of leg of lamb
- 50 cl of dry white wine
- 10 leaves fresh mint
- 1 clove of garlic
- 1/2 cup of olive oil
- 1 lemon
- Salt
- Pepper