Lamb Marinated in Red Wine is a recipe taken from an old cookbook, lent to me by a dear customer of the butcher shop. In reality, the lamb should be cooked in the oven, but to speed up this delicious dish, I cooked it on the stove in a saucepan. For those who want to try the oven version, when you get to the point of removing the meat from the marinade, it should be placed inside a baking dish lined with parchment paper. Then bake at 428°F for about 75 minutes in a preheated oven, and it should be brushed occasionally with the marinade. Once cooked, it should be served on a cutting board or serving plate, sprinkled with fresh chopped parsley. Certainly, delicious in the original version as well, but certainly longer in cooking times.
The lamb I used is small, weighing under 13 lbs, and in this size, it is called “abbacchio” in Rome. We consider it lamb from 13 to 26.5 lbs, and sheep from 26.5 lbs and up.
- Cost: Medium
- Rest time: 12 Hours
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 3 lbs lamb/abbacchio stew
- 1 1/4 cups red wine
- 2 cloves garlic, minced
- 1/3 cup extra virgin olive oil
- 1 tablespoon dried oregano
- 1 teaspoon whole peppercorns
- to taste salt
Tools
- 1 Saucepan
- 1 Bowl
- 1 Plastic wrap
- 1 Small pot
How to Prepare Lamb Marinated in Red Wine
To prepare Lamb Marinated in Red Wine, as always, organize your workspace with all pre-measured ingredients.
This way, you will have everything at hand, making your work much easier.
Crush or coarsely grind the peppercorns and put them in a large bowl, along with salt, red wine, dried oregano, and minced garlic.
Also pour in the extra virgin olive oil, and submerge the lamb/abbacchio stew.
Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 12 hours, which is the time necessary for the meat to absorb the flavors.
Take the meat out of the fridge at least 40 minutes before cooking to bring it to room temperature.
In the meantime, drain the meat, removing as much liquid as possible, and bring the marinade to a boil in a small pot.
Heat a large saucepan, and brown the meat over high heat to seal it well.
Pour in half of the hot liquid and let it evaporate, then pour in the rest, lower the heat, and cover with a lid.
Cook for about thirty minutes, or until you feel the meat has become tender.
If the cooking sauce dries up too quickly, add boiling water little by little, to prevent it from boiling.
Serve your Lamb Marinated in Red Wine five minutes after the end of cooking, to bring it to the table at the right temperature.
Tips
If there should be any leftover lamb stew, it can be kept perfectly in the refrigerator for about two days.
Remember, however, that the best way to reheat it is in the microwave because it allows the food to retain their own liquids.
This way, the meat does not dry out and consequently does not become tough, but maintains its initial tenderness.
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