Lamb stewed in white wine with potatoes and olives
4 servings
135 minutes
Lamb braised in white wine with potatoes and olives is a gourmet dish that combines the rich flavor of lamb with subtle notes of white wine and the aroma of fresh thyme. This recipe is inspired by Mediterranean cuisine but adapted in an American style, where traditional ingredients take on a new hue. Slow braising allows the meat to absorb all the flavors, making it tender and juicy. The potatoes soaked in broth and wine gain a rich taste, while the olives add a savory touch. This dish is perfect for a cozy dinner with loved ones, creating an atmosphere of warmth and enjoyment. Served hot, it pairs excellently with a glass of dry white wine and fresh bread that can be dipped in the aromatic sauce.
1
Finely chop the onion and slice the garlic thinly (lengthwise). Chop 2 sprigs of fresh thyme. Peel the potatoes and slice them into 2.5 cm thick rounds.
- Onion: 2 heads
- Garlic: 6 cloves
- Potato: 700 g
- Fresh thyme: 2 pieces
2
Coat the lamb chops in a mixture of salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
3
Heat oil in a heavy skillet over medium heat, and when it sizzles, add garlic. Sauté for about 1 minute. Remove the garlic from the skillet and place it on a plate.
- Olive oil: 4 tablespoons
- Garlic: 6 cloves
4
In the same pan, fry the lamb chops on both sides (about 4 minutes) and place them on a plate.
- Lamb fillet: 800 g
5
Add finely chopped onion, bay leaf, and a quarter teaspoon of salt to the pan and sauté for 10-12 minutes, stirring frequently. Add wine and, continuing to stir, bring to a boil. Remove from heat.
- Onion: 2 heads
- Bay leaf: 2 pieces
- Dry white wine: 300 ml
6
Place half of the chopped potatoes at the bottom of a large baking dish. Add the mixture of wine and onion to the potatoes, then sequentially add garlic, thyme, and olives. Top with meat (4 portions) and a second layer of potatoes. Pour broth over everything.
- Potato: 700 g
- Dry white wine: 300 ml
- Onion: 2 heads
- Fresh thyme: 2 pieces
- Pitted black olives: 0.3 glass
- Lamb fillet: 800 g
- Chicken broth: 400 ml
7
Cook in an oven preheated to 190 degrees for about 90 minutes, periodically checking the meat's doneness with the tip of a knife. If the top layer of the potatoes starts to dry out, baste them with the same sauce they are cooking in.
- Dry white wine: 300 ml
