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Slow Cooked Lamb Morsels in Trebbiano Wine Glaze

  • Second Course
Preparation

Ingredients
makes 6 servings

  • 1/4 cup Monini il Monello Extra Virgin Olive Oil 
  • 1 and 1/2 pounds boneless leg of lamb, trimmed and cut into 1-inches cubes 
  • 1 garlic clove, minced 
  • 1 rosemary sprig, leaves only, minced 
  • 4 sage leaves, minced 
  • 1 teaspoon salt 
  • 1/4 teaspoon freshly ground black pepper 
  • Juice of 1 lemon (1/4 cup lemon juice) 
  • 1 cup of Trebbiano or other dry white wine 
  • 2 cups vegetable or chicken broth, plus extra as needed 

Preparation 

Heat 2 tablespoon of the olive oil in a wide saucepan over a medium-high flame. Add the lamb cubes and sauté until golden brown, turning as needed to color evenly. Season with salt and pepper. Add the garlic, rosemary, and sage, and cook 2 minutes.

Add the lemon juice and wine and allow the liquid to reduce to one-quarter of its original volume, about 10 minutes. Add the broth. If there is not enough broth to cover the lamb, add more broth as needed.

Cover with a lid and reduce the heat to medium-low. Simmer for 45 minutes, or until the lamb is tender. Uncover the saucepan and raise the heat to medium-high. Reduce the cooking liquid until it thickens nicely, about 5 minutes.

Drizzle with the remaining 2 tablespoon of olive oil, adjust the seasoning as needed, and serve hot.

Add an extra touch
IL MONELLO
CHEF
Angelo Maria Franchini
Spoleto born Chef ANGELO MARIA FRANCHINI started his first stint in the kitchen as a helper and line cook, learning secrets from many well-known and skilled chefs at fine dining restaurants including Angelo Paracucchi, Gino Angelini and other leading Italian trend setters. Chef Angelo has consulted with many top Italian Restaurants in various International Hotel chains in Italy, Europe, UK, United Arab Emirates, Asia, USA, Canada and Africa.