Sauteed Lamb In White Wine

5 from 2 votes

Sauteed lamb in white wine and olive oil, slowly cooked in its juices until perfectly tender. Flavored with garlic, dried oregano, and Mizithra cheese. A simplistic and flavorful dish!

Prep Time5

Cook Time1 30

Course: Main Course, Meze

Cuisine: Greek

Keyword: easy, lamb, stew

Servings:

Calories: 872kcal

Ingredients

For The Lamb:

500 grams (1.1 pounds) boneless leg of lamb cut into 5-6 cm (2-2½-inch) chunks and trimmed from thick outer fat membrane
4 tablespoons olive oil
2 garlic cloves finely chopped
200 ml white wine
2 tablespoons grated hard Mizithra cheese or Pecorino or Parmesan cheese
⅔ tablespoon dried oregano
1 bay leaf
salt + freshly ground pepper

For The Potatoes:

450 grams (1 pound) Russet potatoes
kosher salt
olive oil for frying
dried oregano to serve with

Instructions

Prepare The Potatoes:

Peel the potatoes and cut them into fries. Add to a bowl with plenty of cold water and let them soak for 2-3 hours or even better overnight.

Cook The Lamb:

Season the meat with salt and pepper.
Heat the 4 tablespoons of olive oil in a medium-sized cooking pot (don't use a pot with a wide opening) over high heat.
Sear and brown the meat all around. Take the pot off the heat for a minute, turn the heat to low, and return the pot to the heat.
Add the garlic and cook for 1 minute.
Add the wine and bay leaf. Deglaze the bottom of the pot with a wooden spoon.
Put the lid on and leave it very slightly open on the side (the opening should be just enough to slide a toothpick through it). See Notes below.
Cook on the lowest heat for about 1 hour and a half. Or until the meat is very soft and fork-tender.
Stir in the dried oregano and the Mizithra cheese. Cook for a minute or two and then remove from the heat.

Fry The Potatoes:

Drain potatoes in a strainer. Season with kosher salt and toss to mix evenly.
Add olive oil in a frying pan enough to coat its height by ⅓. Heat over medium-high.
Add the potatoes and fry over medium-high heat until deep golden and crispy.
Drain potatoes on paper towels.
Serve the potatoes together with the lamb with some dried oregano and freshly ground pepper on top.

Notes

-The lid should be slightly open for the alcohol to be able to evaporate from the pot. But not too open for too much steam and moisture to escape we need the latter for the meat to cook and soften.

Nutrition