Lamb With Wine And Garlic (carne De Vinho E Alhos)

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 -3 lbs boneless lamb loin, cut into 1/2 inch slices
• 1 1/2 pints portugese wine or 1 1/2 pints other dry wine
• 1 cup cider vinegar
• 6 whole cloves
• 4 -6 whole garlic cloves, peeled, crushed
• 4 bay leaves
• 1/2 teaspoon dried marjoram
• salt & freshly ground black pepper
• 1 loaf french bread, sliced 1 inch thick
• 4 tablespoons olive oil
• 4 tablespoons butter
• 1 navel orange, thinly sliced for garnish (with peel)
• 1 sprig parsley (to garnish) or 1 sprig watercress (to garnish)

Recipe

• 1 combine lamb, wine, vinegar, cloves, garlic, bay leaves, marjoram, salt and pepper in a non-reactive bowl or plastic bag and marinate in refrigerator for 2-3 days.
• 2 transfer the meat and marinade to a large non-reactive skillet and simmer over low heat for 1/2 hour.
• 3 transfer the meat to a platter and pat dry with paper towels.
• 4 moisten the slices of bread by dipping each side quickly into hot marinade and place on paper towels.
• 5 let marinade continue to bubble gently and reduce while you proceed.
• 6 heat about half the oil and butter in a separate heavy skillet over moderate heat and brown the slices of lamb on both sides.
• 7 transfer the meat to a platter and keep warm.
• 8 brown bread on both sides in same skillet, adding more oil and butter as needed.
• 9 arrange bread on a serving platter, top with the lamb and spoon some of the reduced marinade over the top.
• 10 garnish with orange slices and parsley sprigs and serve remaining marinade on side.