Italian Meat - Lamb Recipes - Trebbiano Lamb (Agnello Trebbiano) Recipe

Ingredients

Marinade:

• 75 ml/5 tbsp wine vinegar

• 3 garlic cloves, crushed

• 75 ml/5 tbsp dry white wine

• 30 ml/2 tbsp olive oil

• 1 onion, chopped  

• 1 kg/2 1/4 lb lean shoulder of lamb

• 45 ml/3 tbsp oil

• 90 ml/6 tbsp lamb or chicken stock

• Salt and freshly ground black pepper

• 10 ml/2 tsp grated lemon rind

• 15 ml/1 tbsp chopped fresh basil

• 2 bay leaves

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Method:

1. Blend the marinade ingredients together. Put the meat into a bowl and pour over the marinade.

2. Cover the bowl and leave for a minimum of 2 hours, turning once or twice.

3. Heat the oil in a flameproof casserole (Dutch oven) and add the lamb.

4. Cook the meat until it browns all over. Pour over the marinade with the stock, salt and pepper.

5. Add the lemon rind, basil and bay leaves and bake in a preheated oven at 190°C/375°F/gas mark 5 for 1 1/4 hours.