Lamb and Sorrel with Mint and Lemon
60% автентично · Mediterranean-inspired
A creative twist on the classic, incorporating fresh mint and lemon zest to brighten the flavors of lamb and sorrel. This version offers a lighter, more herbaceous profile.
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Съставки
- Lamb shoulder700g
- Sorrel400g
- Leeks2 medium
- Garlic4 cloves
- Olive oil3 tbsp
- White wine150ml
- Lamb broth300ml
- Fresh mint1/2 bunch
- Lemon zest1 tsp
- Saltto taste
- Black pepperto taste
Стъпки
- 1
Cut the lamb into 2-3 cm cubes. Slice the leeks thinly and mince the garlic.
- 2
Heat olive oil in a Dutch oven over medium-high heat. Brown the lamb cubes on all sides. Remove lamb and set aside.
- 3
Add the sliced leeks to the pot and cook until softened, about 6-8 minutes. Add minced garlic and cook for 1 minute.
- 4
Pour in the white wine and scrape the bottom of the pot to deglaze. Let it simmer for 2 minutes.
- 5
Return the lamb to the pot. Add the lamb broth. Season with salt and black pepper.
- 6
Bring to a simmer, then reduce heat, cover, and cook for 1 hour, or until lamb is tender.
- 7
Wash and roughly chop the sorrel. Finely chop the fresh mint. Stir the sorrel, mint, and lemon zest into the pot during the last 10 minutes of cooking until sorrel wilts.
- 8
Adjust seasoning if necessary. Serve hot.
