A traditional and timeless recipe for preparing delicious marinated lamb directly in a pan, perfect for enhancing the meat’s authentic flavors. For those who prefer, you can opt for oven roasting, following the same process to achieve a result that is just as tasty and aromatic.
The lamb in the photo was cooked in a standard large, shallow non-stick pan. For even better results, you should use high-quality cast iron cookware. While they are an investment, they last a lifetime and are perfect for the slow-cooking required for meat dishes like Milanese-style tripe, bolognese sauce, or braised meats. Don’t be misled by low-cost alternatives; it is better to stick with your non-stick pan instead.
Start preparing the lamb the night before. Rinse the lamb pieces with water and vinegar to remove any gamey scent. Pat them dry with paper towels and place them in a container large enough to hold all the pieces.
Prepare the marinade by adding the herbs: rosemary, thyme, sage, and bay leaves. Include the crushed juniper berries and peppercorns. Add the thinly sliced onion and crushed garlic clove. Drizzle with a little extra virgin olive oil and pour in the white wine.
Cover the container tightly with plastic wrap and place it in the refrigerator to marinate overnight.
The following day, remove the lamb from the marinade and pat it thoroughly dry with paper towels.
Place a pan large enough to hold the lamb pieces in a single layer over high heat. Add a drizzle of oil and half a knob of butter, then add the lamb. Sear well for at least ten minutes, turning the meat constantly until it is dry and golden brown.
Add the wine and herbs from the marinade to the pan and sprinkle with pepper. If you prefer not to have whole herbs in the dish, strain the marinade, place the solids in a blender with a splash of wine, and blend until finely chopped before adding.
Reduce the heat to low and cook the lamb for about 1.5 hours with the lid on. Stir and turn the meat occasionally; if it becomes too dry, add a splash of vegetable broth. For even cooking, periodically move the pieces from the center of the pan to the edges and vice versa. Halfway through the cooking time, season with salt and pepper.
After about 1.5 hours (depending on the meat), the lamb is ready. Test for tenderness by inserting a fork. Aim to finish the cooking with a sauce that is well-reduced and not too watery.
Serve immediately, pairing with polenta, roasted potatoes, or mashed potatoes, and a suitable wine. Your marinated lamb is ready. Enjoy!
If you prefer, you can use this same recipe to cook the lamb in the oven. After searing the meat, transfer it to a lightly oiled baking dish, add the marinade, and roast at 180°C (350°F) for about 1 hour. Turn the meat occasionally and add broth if it begins to dry out.
