Lamb in Red Wine Sauce | Red Wine Lamb
Lamb meat is so versatile. Lamb is one of the most sought-after meats among foodies. I am particularly biased towards this dreamy Lamb in Red Wine Sauce. This Red Wine Lamb is one of the tastiest lamb dishes that we have cooked so far. The red wine and thyme merge with the flavour of lamb quite gorgeously. Yes, it is that good!
In these challenging times, when you don’t get to eat your favourite restaurant’s food, then you obviously have no option but recreate a few of these dishes at home. When the lamb you just cooked comes out to be incredibly succulent with a glossy red wine sauce, then you probably stop missing fancy restaurant food. Our Lamb in Red Wine Sauce might sound complicated, but hey, it is not! The Red Wine Lamb is actually quite an easy lamb recipe and definitely big on flavour. When this Lamb in Red Wine Sauce landed on my dining table, everyone’s eyes lit up including mine, as this time, it was AN who made it for me on my birthday. It was the best birthday gift ever. Each bite of the dramatic lamb made my birthday even more special. A dinner worth remembering!
We had our Lamb in Red Wine Sauce with couscous (cooked in chicken stock), homemade Onion Marmalade (recipe in this post itself) and carrots braised in rendered bacon fat. Mashed potatoes (instead of Couscous) would also go perfectly well with the Red Wine Lamb.
Cooking Lamb in Red Wine Sauce
- Red Wine imparts a wonderful colour and flavour to the meat.
- As wine is acidic, Red Wine acts as a marinade. It softens the tissues of lamb.
- Red Wine keeps the lamb moist. So, each bite of this Lamb in Red Wine Sauce is juicy and flavourful.
- It is important to let the Red Wine simmer in the pot, so that the acidic flavour mellows down. Adding it too late will result in an overpowering flavour of wine.
- A Red Wine Reduction adds a beautiful sheen to the meat.
- I will not recommend using a very expensive Red Wine, but do not choose an inferior-quality wine either. We used Merlot for this recipe of Red Wine Lamb. As far as Red Wine is concerned, we like cooking with Merlot as it doesn’t have a harsh flavour and is low on tannins. Otherwise, we go for a Pinot Noir. Taste the wine first before adding. Do not finish the bottle, though!
How to Make Red Onion Marmalade for Lamb in Red Wine Sauce
Warm around 100 ml oil in a frying pan. Turn the heat to the lowest mark and add four sliced onions and ½ tsp salt. Cook until the onions are translucent. Add 2 tbsp Red Wine (Merlot/Pinot Noir), one sprig of thyme and ½ tbsp sugar and cook on a medium heat until the onions are well-caramelised. Reduce the flame and add 1 tbsp Balsamic vinegar and cook for a few minutes. Check the seasoning. The Onion Marmalade should be very soft, similar to a jam.
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Lamb in Red Wine Sauce | Red Wine Lamb
- 500 g Lamb meat with bone
- 500 ml Red Wine
- 2 Carrot (diced into small pieces)
- 2 Sticks Celery (chopped)
- 2 Medium-sized purple onions (diced)
- 6 Garlic cloves
- 1 Bay leaf
- 3 Thyme sprigs
- 2 tbsp Olive oil
- Salt According to taste
- 1 tsp White pepper powder
- 700 ml Homemade Chicken Stock
- 1 cup Warm water
- Take a glass bowl or steel bowl. Pour the Red Wine (Merlot in my case). Add the lamb pieces, carrot, celery, onion, crushed garlic, bay leaf and thyme sprigs. Cover and refrigerate for around 12 hours.
- After 12 hours, bring the bowl to room temperature. Separate the meat from the marinade and other solid ingredients. Pour the marinade (with bay leaves, thyme, onion, garlic, celery and carrots) into a saucepan and bring it to a boil. Strain into a bowl.
- Heat olive oil in another pan. Once hot, add the marinated lamb. Season the lamb with salt and pepper.
- Sauté until the lamb has a nice brownish tan. Remove from the pan and set aside.
- In the same oil, add the strained vegetables, minus the thyme and bay leaf. Brown the veggies.
- Add the lamb, strained wine, bay leaf and thyme sprigs. Increase the heat to high and bring it to a rolling boil. Simmer and cook until the wine is reduced to half.
- Add the chicken stock and water. Wait until the stock boils vigorously. Keep simmered and cook until the lamb is tender and “almost” fall-off-the-bone cooked.
- Strain the lamb pieces from the simmered liquid and set aside. Reduce the liquid to half its volume. Check for the seasoning. This is the red wine reduction. Return the lamb to the reduction and switch off the stove.
- Serve the Lamb in Red Wine Sauce or Red Wine Lamb with Couscous or Mashed Potatoes, along with Onion Marmalade (recipe in this blog post itself) and a little sprinkle of fresh or dried thyme.
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Kim | a little lunch
September 15, 2020 @ 8:01 pm
Purabi, my hubby has expressed a desire to try lamb (wonder of wonders!) and I printed off your delectable recipe for my latest file: “Main Dishes ~ Lamb.” Thank you… it sounds wonderful! Hopefully I’ll be able to find a reputable supplier — lamb isn’t a common meat in these here parts. 🙂 I have all the ingredients in my pantry & freezer (except for the lamb) and hope to make this soon. Checking out your YouTube channel as we speak, xo.
September 17, 2020 @ 4:37 pm
Thank you, Kim. Hope you will make the dish soon and let me know if it turned out well.