Orange lamb is a very simple and quick second course to prepare. Great to serve at the Christmas table accompanied by mashed potatoes or Roman-style artichokes. A dish with a delicate and very fragrant flavor of orange, thyme, and rosemary, and with a very tender and juicy consistency.
Discover other lamb recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 3.3 lbs lamb (in pieces)
- 1/4 cup white wine
- 3.4 oz extra virgin olive oil
- 2 oranges
- 1 sprig rosemary
- 2 sprigs thyme
- 1 clove garlic
- salt
- pepper
- 3.5 oz baked black olives
Tools
- 1 Pan
- 1 Knife
- 1 Citrus Squeezer
Steps
In a shallow and wide pan add the olive oil and the crushed clove of garlic with skin on.
Heat, then add the lamb and brown well over high heat.
After 10 minutes, pour in the white wine and let the alcohol evaporate.
Adjust with salt and pepper.Grate the orange zest and squeeze the juice.
Add the juice and zest of the oranges. Add the finely chopped aromatic herbs.
Cover with a lid and cook over low heat until almost done. About 40 minutes.Add the black olives and let it flavor for 5 minutes.
If necessary, add hot water to keep it from drying out too much.Serve hot.
Tips
Orange lamb can be stored in the refrigerator for up to 3 days and can also be frozen.
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