Red Wine Marinated Lamb, is a recipe taken from an old cookbook, which was shown to me by a dear butcher shop customer. In reality, the lamb should be cooked in the oven, but to make this delicious dish faster, I cooked it on the stove in a saucepan. For those who would like 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 425°F for about 75 minutes in a preheated oven, and it should be brushed with the marinade from time to time. Once cooked, it should be served on a cutting board or serving plate and sprinkled with fresh chopped parsley. Certainly delicious in its original version, but definitely longer in cooking time.
The lamb I used is small, weighing under 13 lbs, and in this size in Rome it is called ‘abbacchio’. We consider it lamb from 13 to 26 lbs, and sheep from 26 lbs and up.
- Cost: Medium
- Rest time: 12 Hours
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 3 lbs lamb stew/abbacchio
- 1 1/3 cups red wine
- 2 cloves garlic, minced
- 1/3 cup extra virgin olive oil
- 1 tbsp dried oregano
- 1 tsp whole peppercorns
- to taste salt
Tools
- 1 Saucepan
- 1 Bowl
- 1 Plastic wrap
- 1 Small pot
How to Prepare Red Wine Marinated Lamb
To prepare Red Wine Marinated Lamb, as always, organize your workspace with all the ingredients pre-measured.
This way, you will have everything at hand, and your work will certainly be easier.
Crush the peppercorns or coarsely chop them and put them in a large bowl, along with the salt, red wine, dried oregano, and minced garlic.
Also pour in the extra virgin olive oil, and immerse the lamb stew/abbacchio in it.
Cover the bowl with plastic wrap, and let it marinate in the refrigerator for at least 12 hours, which is the necessary time for the meat to absorb the flavors.
Take the meat out of the fridge at least 40 minutes before cooking, allowing it to reach 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 sear the meat over high heat to seal it well.
Pour in half of the hot liquid and let it evaporate, then pour in all the remaining, lower the heat, and cover with a lid.
Cook like this for about 30 minutes, or until you feel the meat has become tender.
If the cooking sauce dries up too quickly, add boiling water, but little by little, to avoid boiling the meat.
Serve your Red Wine Marinated Lamb, five minutes after the end of cooking, to bring it to the table at the right temperature.
Advice
If there are leftovers of the lamb stew, it keeps well in the refrigerator for about two days.
Remember, however, that the best way to reheat it is the microwave, as it allows the food to retain its liquids.
This way the meat doesn’t dry out and consequently doesn’t harden, but retains its initial tenderness.
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