Lamb in wine with barberry
3 servings
30 minutes
Lamb in wine with barberry is a refined dish of Armenian cuisine, infused with the spirit of Caucasian traditions. The combination of tender, aromatic lamb with rich red wine and tart barberry creates a harmony of flavors where the berry's acidity highlights the meat's depth. Red basil adds freshness and subtle spicy notes, while garlic gives it a piquant touch. Marinating in wine makes the meat tender and flavorful, turning it into a true gastronomic masterpiece. This dish is perfect for family gatherings or festive dinners, especially when paired with fluffy rice or fragrant bulgur. Serving it with a thick sauce is key as it completes the flavor profile, making each bite juicy and rich.
1
Wash the lamb, remove the membranes, trim the fat but leave some for juiciness. Cut into pieces, season with salt and pepper, and place in a container. Peel the garlic, crush it with a knife and cut into several pieces.
- Lamb shoulder: 600 g
- Salt: 1 teaspoon
- Freshly ground black pepper: to taste
- Garlic: 3 cloves
2
Wash and chop the basil leaves. Add a spoon of olive oil to the glass of wine. Place garlic, basil, and barberry on the meat.
- Purple basil: 0.3 bunch
- Dry red wine: 1 glass
- Olive oil: 1 tablespoon
- Garlic: 3 cloves
- Dried barberries: 7 g
3
Evenly pour the contents of the container with wine. Let it marinate for at least an hour at room temperature (or for a few hours in the refrigerator).
- Dry red wine: 1 glass
4
Heat the pan over medium heat, add all the contents of the container, stir, and cover with a lid.
- Lamb shoulder: 600 g
- Dry red wine: 1 glass
- Olive oil: 1 tablespoon
- Garlic: 3 cloves
- Purple basil: 0.3 bunch
- Dried barberries: 7 g
- Salt: 1 teaspoon
- Freshly ground black pepper: to taste
5
After 10 minutes, flip all the pieces and cover again. Cook for another 15 minutes, turn off and serve immediately. It's very important to keep the sauce in the pan! Rice, buckwheat or bulgur are perfect as a side dish.