Lamb cooked in white wine with vegetables
Description
The dish is prepared without unnecessary complications. The lamb turns out incredibly tender, and the aroma of the dish... Choose young lamb, the hind part. Ask to chop the meat into portion-sized pieces right away – this will save you time and effort. Good luck with your cooking! The finished dish can now be served.
Instructions
- 1
Step 1
Rinse the lamb under icy water and thoroughly dry with paper towels. Sprinkle with rosemary and coarsely crushed black pepper. Heat oil in a skillet and sear the meat on both sides until a nice golden crust forms. During searing, add coarsely chopped onion and sauté as well. Remove the meat and onion, then sauté potato slices in the remaining oil, followed by eggplant slices and cherry tomatoes.
- 2
Step 2
Place the vegetables on a plate, return the lamb to the skillet and pour in the dry white wine. Bring to a boil over high heat, then reduce the heat to low after a couple of minutes. Season the meat with salt and the lamb spice mix with coriander. Simmer until the liquid has evaporated, turning the pieces a couple of times.
- 3
Step 3
Return the vegetables to the meat, season with salt to taste, gently mix, and heat together for about 5 minutes. Turn off the heat, cover the meat with foil, and let it stand for 20 minutes in a warm place.
- 4
Step 4
Serve hot, garnished with fresh green basil. Pair the meat with dry red wine.