Marinated Baked Lamb
240’ min.
Medium
4 people- 1 kg lamb, cut into uniform pieces
- 2 carrots, sliced
- 1 large onion, julienned
- 3 garlic cloves, halved
- 2 sprigs fresh rosemary
- 200 g cherry tomatoes, halved
- Salt q.b.
- Black pepper q.b.
- 100 ml red wine vinegar
- 500 ml red wine (we used a Pinot Noir)
- Extra virgin olive oil (q.b.)
Start by cutting the lamb into uniform pieces to ensure even cooking. Wash and prepare the carrots into slices, the onion into julienne strips, the garlic, rosemary sprigs, and cherry tomatoes in a large pot.
Add salt and pepper to taste, then pour in the red wine vinegar and red wine (enough to cover all the ingredients). Mix well, including the lamb pieces. Let the meat marinate for at least two hours, or better yet, overnight in the fridge. This will allow the meat to absorb all the flavors, making it even more tender and flavorful.
Once the marination is complete, preheat the oven to 180°C (350°F). Transfer the lamb and the marinade into a large baking dish. Drizzle generously with extra virgin olive oil.
Bake everything for about 1 hour and 30 minutes, or until the meat is well cooked and tender, and the vegetables have released their flavors.
Once out of the oven, let the lamb rest for a few minutes before serving. Accompany it with the marinated vegetables, which will have become soft and flavorful.
Enjoy! For portion adjustments based on the number of guests and for any questions, we are always available.
