Lamb Loin Braised In Wine And Red Peppers

Total Time: 25 hrs Preparation Time: 24 hrs Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 -3 teaspoons seasoning salt
• black pepper
• 1 tablespoon minced fresh garlic
• 10 large whole garlic cloves, sliced in half (can leave them whole)
• 1 pinch allspice
• 1 (2 lb) lamb loin roast, rolled and tied (if you are using a bone-in roast then it will weigh more)
• 1/4 cup olive oil
• 2 medium onions, chopped
• 1 -2 tablespoon chopped fresh garlic
• 2 large red bell peppers, coarsley chopped (or sliced)
• 1 lb fresh small bottom mushroom
• 1 1/2 cups dry wine
• 2 cups crushed tomato puree
• 2 cups beef broth
• 2 large bay leaves
• 1 1/2 tablespoons dried marjoram, crumbled
• salt and pepper

Recipe

• 1 in a bowl, combine the seasoning salt, black pepper, minced garlic and pinch allspice.
• 2 cut small slits in the loin about 3/4-inch deep and stuff with the halved garlic cloves.
• 3 rub the loin with the seasonings on all sides.
• 4 place in a glass dish, cover and refrigerate overnight.
• 5 set oven to 350 degrees.
• 6 remove from the fridge and let the loin rest on top of the counter to come down to almost room temperature before browning.
• 7 heat olive oil in a dutch oven over medium-high heat.
• 8 add in the lamb loin and brown on all sides (this should take about 10-15 minutes) remove to a plate.
• 9 add in onions (adding in more oil if needed) saute for about 10 minutes.
• 10 add in chopped garlic and red bell peppers; saute for about 5 minutes.
• 11 add in wine, crushed tomatoes, beef broth, bay leaves, button mushrooms and marjoram; mix to combine with a wooden spoon.
• 12 add in the browned lamb loin (fat side-up) and all the drippings from the plate; bring to a boil.
• 13 cover with an oven-proof tight fitting lid and place in oven to cook for about 45-60 minutes, or until the lamb is tender (might take longer than 1 hour).
• 14 transfer the loin to a serving plate and let rest for 15 minutes.
• 15 season the sauce with salt and pepper to taste.
• 16 *note* although this next step is only optional, i prefer to reduce the sauce slightly, but you do not have to do this, just serve the sauce as is without reducing.
• 17 place the dutch oven on top of the stove and boil the sauce (uncovered) to reduce slightly while the lamb is resting (about 15 minutes).
• 18 slice the lamb and drizzle the sauce on top, pass the rest of the sauce at the table.
• 19 delicious!