Lamb with white wine is a tasty dish from Italian tradition. The lamb leg is slowly cooked in a delicious mix of dry white wine, fresh mint, garlic and olive oil, which give it a unique flavor. The lemon, added halfway through cooking, gives the preparation a fresh and tangy touch. The result is tender and succulent meat, perfect for a dinner rich in intense flavors.
Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
Place the lamb leg in a bowl and sprinkle it with salt and freshly ground pepper. Moisten with the white wine, add the garlic and cover. Leave to marinate in a cool place for a day, stirring from time to time.
After the indicated time, drain the meat and brown it for 10 minutes in a pan with the olive oil over medium heat, turning it constantly so that it browns evenly.
Moisten the lamb with the strained marinade liquid and let it cook over moderate heat until the sauce has reduced by half and the lamb is tender.
At this point, mix the juice of one lemon into the cooking juices and then remove the pan from the heat.
Garnish with rosemary sprigs and a grinding of pepper. Serve hot, accompanied by the side dish you prefer.
Pan
Wooden spoon
Store in the refrigerator in an airtight container
Main dishes typical of Italian cuisine
Italia
| Energy (kcal) | 119.94 |
| Carbohydrates (g) | 0.42 |
| of which Sugars (g) | 0.42 |
| Fat (g) | 5.33 |
| of which Saturates (g) | 2.57 |
| Protein (g) | 4.22 |
| Fiber (g) | 0.13 |
| Sale (g) | 0.02 |
