INGREDIENTS
- dry red wine – 2 cups
- potatoes – 4 PCs.
- black olives, pitted – 150 g
- rosemary sprig – 1 EA.
- tomato paste – 1 tbsp
- sweet pepper – 1 PC.
- parsley – 3 sprigs
- vegetable oil – 2 tbsp
- lamb loin – 800 g
- Bay leaf – 1 PC.
- shredded zest of 1 orange
- garlic – 2 cloves
- salt – to taste
- onion large – 1 EA.
STEP-BY-STEP RECIPE
Step 1
Wash the meat, cut into large pieces, place in a bowl and pour red wine. Add the crumbled Bay leaf, a few leaves of rosemary and leave overnight.
Step 2
The next day, onion, garlic and peel the potatoes. Onion cut into thick half rings, potatoes – large pieces, garlic to crush. Pepper wash and coarsely chop, removing the core.
Remove the meat from the marinade and obsesiva, fry in 1 tbsp of heated vegetable oil, turning often, 8 minutes Marinade save.
Step 3
Pass the meat in the pan. In skillet where meat was browned, add the remaining oil and fry the onion, garlic and pepper, 5 min. to Put in the pot with the meat.
Step 4
Pour half of the marinade, add the tomato paste, stir and cook on high heat 5 min.
Pour the remaining marinade, put the rosemary leaves and olives. Reduce heat, loosely cover with a lid and simmer for 1.5 hours.
Step 5
Add the potatoes and cook for another 20 min. to Rearrange in a cool place and leave until the next day. The next day reheat, adding the orange peel and parsley leaves.
