Sauteed Lamb In White Wine
Sauteed lamb in white wine and olive oil, slowly cooked in its juices until perfectly tender. Flavored with garlic, dried oregano, and Mizithra cheese. A simplistic and flavorful dish!
Ingredients
- 500 grams (1.1 pounds) boneless leg of lamb (cut into 5-6 cm (2-2 1/2-inch) chunks and trimmed from thick outer fat membrane)
- 4 tablespoons olive oil
- 2 garlic cloves (finely chopped)
- 200 ml white wine
- 2 tablespoons grated hard Mizithra cheese (or Pecorino or Parmesan cheese)
- 2/3 tablespoon dried oregano
- 1 bay leaf
- salt + freshly ground pepper
- 450 grams (1 pound) Russet potatoes
- kosher salt
- olive oil (for frying)
- dried oregano (to serve with)
Instructions
- 1
--- Prepare The Potatoes: ---
- 2
Peel the potatoes and cut them into fries. Add to a bowl with plenty of cold water and let them soak for 2-3 hours or even better overnight.
- 3
--- Cook The Lamb: ---
- 4
Season the meat with salt and pepper.
- 5
Heat the 4 tablespoons of olive oil in a medium-sized cooking pot (don't use a pot with a wide opening) over high heat.
- 6
Sear and brown the meat all around. Take the pot off the heat for a minute, turn the heat to low, and return the pot to the heat.
- 7
Add the garlic and cook for 1 minute.
- 8
Add the wine and bay leaf. Deglaze the bottom of the pot with a wooden spoon.
- 9
Put the lid on and leave it very slightly open on the side (the opening should be just enough to slide a toothpick through it). See Notes below.
- 10
Cook on the lowest heat for about 1 hour and a half. Or until the meat is very soft and fork-tender.
- 11
Stir in the dried oregano and the Mizithra cheese. Cook for a minute or two and then remove from the heat.
- 12
--- Fry The Potatoes: ---
- 13
Drain potatoes in a strainer. Season with kosher salt and toss to mix evenly.
- 14
Add olive oil in a frying pan enough to coat its height by ⅓. Heat over medium-high.
- 15
Add the potatoes and fry over medium-high heat until deep golden and crispy.
- 16
Drain potatoes on paper towels.
- 17
Serve the potatoes together with the lamb with some dried oregano and freshly ground pepper on top.
Cook it from the original
This recipe comes from realgreekrecipes.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on realgreekrecipes.com