Provencal Lamb

Состав / Ингредиенты:

• Lamb loin 800 Grams
• Red dry wine 2 Cups
• Potatoes 4 Pieces
• Onion 1 Piece
• Garlic 2 Cloves
• Sweet pepper 1 Piece
• Tomato paste 1 Tbsp
• Pitted olives 150 Grams
• Sprig of rosemary 1 Piece
• Sprigs of parsley 3 Pieces
• Grated zest of one orange 1 Piece
• Bay leaf 1 Piece
• Vegetable oil 2 Tbsp
• Salt, pepper (to taste) 1 Piece

	Thoroughly rinse the meat, cut it into large pieces, place it in a container, and pour in the red wine. Crush the bay leaf, add a few sprigs of rosemary, and leave to marinate overnight.
	In the morning, peel the onion, potatoes, and garlic. Slice the onion into thick half-rings, cut the potatoes into large chunks, and just crush the garlic. Wash the pepper and cut it into large pieces, removing the core. Remove the meat from the marinade and sauté it in vegetable oil, turning frequently, for 8 minutes. Set the marinade aside.
	Transfer the sautéed meat to a pot. In the pan where the meat was cooked, add the remaining oil and sauté the garlic, onion, and pepper for 5 minutes. Then add them to the pot with the meat.
	Pour in half of the marinade, add the tomato paste, mix well, and cook over high heat for 5 minutes. Then add the remaining marinade, olives, and rosemary leaves. Reduce the heat, cover with a lid, and simmer for about one and a half hours.
	After that, add the potatoes and cook for another 20 minutes. Leave the dish in a cool place until the next day. Then reheat, adding orange zest and parsley leaves.