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Lamb in White Wine
- Active Time 15m
- Total Time 55m
In the Langhe area around the town of Alba, the home of this dish, a particular local white wine called Arneis is used. It has a light, delicate taste and kid prepared this way becomes soft and yet crisp and is totally devoid of fat.
- 1 leg of lamb, all traces of fat removed, cut into serving pieces and patted dry
- 12 garlic cloves
- 4 sprigs rosemary
- 6 bay leaves
- 1/2 cup olive oil
- 1/2 cup flat-leaf parsley
- 1 carrot, peeled and minced
- 1/2 onion, minced
- 1 bottle Arneis or other light dry white wine
- Green salad or baked potatoes, for serving
Put the lamb into a wide, shallow pan with 6 cloves of the garlic, 2 rosemary sprigs and 3 bay leaves and cook over gentle heat until the meat has given off all its juices. Remove the lamb from the pan and discard the flavorings. Wash the pan.
In the clean pan, combine the oil, parsley, carrot, onion, celery and the remaining garlic, rosemary and bay leaves. Cook until well browned. Add the lamb and cook for 40 minutes, until tender, turning the meat from time to time and adding the white wine little by little. Serve hot with a green salad or baked potatoes.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
407 calories; 31g total fat; 70mg cholesterol; 61mg sodium; 7g carbohydrates; 1g fiber; 20g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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