Lamb Braised in White Wine
"Lamb steaks braised in white wine with baked garlic. Serve with mashed potatoes."
- Ready In:
- 1hr 55mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 4 large boneless lamb steaks
- 1⁄2 ounce butter, plus extra if necessary
- 1 tablespoon olive oil
- 4 garlic cloves, sliced
- 6 sprigs rosemary or 6 sprigs thyme
- 1 head garlic, cut horizontally in half
- 1 cup dry white wine
- 1 teaspoon all-purpose flour (optional)
directions
- Preheat the oven to 325°F
- Melt the butter in a frying pan and add a dash of olive oil. Put the garlic and rosemary (or thyme) in the pan and fry for a few minutes on a low heat to flavour the oil and butter. Using a slotted spoon, remove the herbs and garlic and set aside.
- Season the lamb steaks with salt and pepper. Fry the lamb to brown it on both sides. Add the halves of garlic and allow them to colour slightly in the pan. Transfer everything to a roasting tin, along with the reserved herbs and sliced garlic.
- Heat the wine in a small saucepan and then pour it over the lamb. Cover the tin with foil and place in the oven to cook for 45 minutes - 1 hour, or until the meat is meltingly tender.
- Once cooked, remove the meat, cover and keep warm. Set the garlic halves aside too. If the liquid doesn’t look thick enough for a sauce, strain the wine and cooking juices into a saucepan, squeezing the juices from the rosemary and garlic skins.
- Simmer the juices until thickened. To thicken the sauce even more, you can mix together equal quantities of flour and butter in a small bowl. Whisk this mixture into the sauce and cook until the taste of flour is removed. Add salt and pepper to taste.
- Serve the lamb with the baked garlic, mashed potatoes and the sauce poured over.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
