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Lamb stew recipe with Recas Merlot, a Franco-Transylvanian mix!
lamb stew
Today, we offer you a French recipe, adapted with Romanian ingredients.
The result is incredibly good, and reveals the best of both traditions.
Why constantly confine oneself to recipes from one country or another? Sometimes, a little audacity and creativity in the kitchen is enough to take us on a journey.
And when the result is successful, what more could you ask for??
Here is a typical French recipe: lamb stew in red wine, made with a Romanian wine that we have chosen from those in store, the Recas merlot. Enjoy your lunch !
RECIPE LAMB ROAST WITH RECAS MERLOT
INGREDIENTS FOR THE LAMB ROAST
For 6 persons
Preparation time: 30 minutes
Cooking time: 1h30
– 2 onions
– 4 cloves of garlic
– 1.2 kg leg of lamb (boneless and defatted)
– 1 bottle of red wine Merlot RECAS
– 8 beautiful carrots
– 1 bay leaf
– 1 sprig of thyme
– 1 sprig of Rosemary
– 2 tbsp. chopped parsley
– 10 cl of olive oil
– fine salt, black peppercorns
PREPARATION OF THE LAMB STEW:
Peel the garlic cloves. Peel the onions then chop them finely.
Brown the onions in a little olive oil, then when they are golden brown, remove them and set aside.
Cut the leg of lamb into large cubes (about 4 cm square). In a large cast iron dish, heat the olive oil and brown the pieces of meat on each side.
Meanwhile, peel the carrots and cut them into thick slices.
When the pieces of lamb are nicely browned, add the carrots and mix well. After 2 to 3 minutes, add the already browned onions, the garlic cloves, the sprig of thyme and rosemary, the peppercorns and the salt. Mix everything for 1 to 2 minutes, then add about 3/4 of the bottle of wine (I kept a little to accompany my meal ?).
Bring to the boil so that the wine alcohol evaporates. If necessary, add water to cover the meat well, then cook over low heat for 1h30.
Serve warm, with mashed potatoes, or fresh pasta.
Enjoy your food ou Pofta Buna !
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