The lamb turns out to be the most tender, and the aroma of the dish … Choose young lamb, the back. And ask to immediately chop the meat into portions - this way you will save time and effort. Good luck with your cooking!
Purpose: For lunch / For dinner
Main Ingredient: Meat / Lamb
Dish: Hot dishes
Geography of cuisine: Russian cuisine
- Lamb - 1 Kilogram (back leg)
- Onions - 2 Pieces
- Potatoes - 600 Grams
- Eggplant - 2 Pieces (thin)
- Cherry Tomatoes - 10 Pieces
- Olive oil - 3 tbsp. spoons
- Dry white wine - 200 Milliliters
- Peppercorn Mix - 1 Teaspoon
- Spice Mix - 2 Teaspoons (Lamb Mix)
- Dried Rosemary - 1 Pinch
How to cook "Lamb in a pan in white wine with vegetables"
Rinse the lamb with ice water and dry well with napkins. Sprinkle with rosemary and coarsely crushed black pepper. Heat the oil in a frying pan and fry the meat on both sides until a beautiful golden brown crust. Add coarsely chopped onions in the middle and sauté too. Remove the meat and onions, fry the sliced potatoes in the remaining oil, then the eggplant and cherry tomatoes.
Place the vegetables on a plate, return the lamb to the pan and top it with dry white wine. Bring to a boil over high heat, after a couple of minutes, reduce heat to low. Season the meat and season with the lamb and coriander spice mix. Simmer the meat until the liquid evaporates, turning the pieces a couple of times.
Return the vegetables to the meat, add salt to taste, mix gently, heat together for 5 minutes. Turn off the heat, cover the meat with foil and let stand for 20 minutes in a warm place.
Serve hot, garnished with fresh green basil. Serve red dry wine with meat.