Lamb loin in white wine
6 servings
25 minutes
Lamb rack in white wine is an exquisite Georgian dish that combines the tenderness of meat with the aroma of spices and wine. It has roots in the traditions of Caucasian cuisine, where lamb is valued for its rich flavor and juiciness. White wine adds softness and refinement to the meat, while chicken broth, garlic, adjika, and cilantro create a rich bouquet of aromas. The golden-crusted rack is infused with a wine-spice sauce, and the finishing touch is fresh garlic and chopped cilantro that make the taste bright and rich. This dish is perfect for cozy home dinners and festive gatherings, filling the atmosphere with Georgian hospitality and warmth.
1
Fry the lamb rack in oil on all sides until browned.
- Lamb loin (rack): 1 kg
- Vegetable oil: 20 ml
2
Mix white wine with broth and adjika and boil for ten minutes. In a deep saucepan, pour the mixture of broth and wine, add the pork loin, and place in an oven preheated to 200 degrees for fifteen minutes. Then remove, mix the sauce with garlic and chopped cilantro, and serve.
- White wine: 300 ml
- Chicken broth: 100 ml
- Dry adjika (spice blend): 1 teaspoon
- Garlic: 6 cloves
- Cilantro: 50 g
- Salt: to taste
