Australian lamb baked in red wine sauce

Categories:Main Courses / Lamb Recipes / Australian recipes / Oven baked recipes /

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the australian lamb is famous worldwide for its quality, as highlighted by some delicious recipes. australians know how to prepare lamb as one of their favorite meats, so we will prepare lamb on a typical australian method that combines tender lamb meat with lots of spices, some vegetables and, of course, a robust and flavored red wine.

australia is a country of unimaginable beauty, where nature unfolds in the most beautiful forms, and people have an environmentalist spirit out of the ordinary.

their attitude of respect for nature is reflected in the culinary culture, so their recipes recommend special warmth.

even if you don't have australian lamb (the one in the pictures really is australian lamb), you can adapt the recipe to local lambs, which, are also very good.

the ingredients are easy to find and the technique is not difficult, but has a few secrets that i will reveal in the process.

lamb in red wine sauce combines the purity of australian ingredients with daring asian notes (the asian geographical vicinity puts its mark on many australian dishes), the result is a culinary delight.

-1 big leg of lamb (1.3 kg)
-500 ml of good red wine
-3 carrots
-1 onion
-some rosemary threads
-4-5 cloves of garlic
-1 teaspoon of ginger powder (or a small piece of fresh ginger grated)
-1 teaspoon of coriander powder
-1 teaspoon of chilli paste (or as desired)
-sea salt

to cook a great steak, first you have to check the quality of the ingredients. meat should be of a perfectly pink, without a strong odor.

wash the meat, wipe it, make several notches of 1.5 cm in width, sprinkle the incisions with salt and pepper and insert twigs of rosemary.

then prepare the marinade: mix 2 tablespoons of olive oil with crushed garlic, chilli paste, pepper, a tablespoon of salt, ginger and coriander.

brush the lamb with marinade on all sides and in the notches.

allow lamb to marinate for 2-3 hours in refrigerator. then bring the meat to room temperature for another hour.

cut the onion and carrot slices and fry them in a little olive oil.

when onions are translucent, remove the vegetables in a baking dish (in which you will put meat in the oven).

in the remaining oil, brown the lamb which you previously drained the marinade from.

roll the lamb on all sides, to form a crust. this will allow to get a very juicy steak in the oven, as juices will stay inside being protected by the crust.

take the lamb and place it over the vegetables. pour the wine over the remaining sauce after you had browned the meat.

let it boil a little and then pour it next the lamb leg.

wine sauce should cover three quarters of the roast height. give the tray in the oven, cover with aluminum foil at 160 celsius degrees. allow an hour and a half - 2 hours.

then remove the foil and let it brown a little. meat must remain soft when pressed with a finger. when ready, remove the meat on a heated platter, cover it with foil and allow 15 minutes to be done (the lamb meat finalizes its cooking at steam).

meanwhile, pour the wine sauce and the vegetables in a pan and boil it to fire quickly, to boil down very much and become "syrupy".

loosen the aluminum, drain the resulting sauce from the steak in the wine sauce in the pan, boil one minute more and serve the steak accompanied by the carrots and red wine sauce.

garnish with fresh rosemary.

serve warm, almost hot.

look how juicy the meat is.

now, one piece for you:

good, flavorful and very juicy.

bon appetit!