For ➍4 lamb steaks weighing about 400 g in total, cut into 2 cm cubes
4 tbs finely chopped fresh rosemary
4 tbs finely chopped fresh mint
3 tbs white wine vinegar
3 tbs honey
salt & freshly ground black pepper
5 tbs Italian olive oil
2 large onions, cut into 2 cm cubes
100 g white mushrooms
3 celery sticks, cut into 2 cm cubes
2 large white potatoes, peeled & cut into 2 cm cubes
1 glass dry red wine
1 glass water
Italian warm salad
In a bowl, marinate the lamb steaks with the rosemary, mint, vinegar, honey, salt and freshly ground black pepper. Leave to marinate in the fridge for 4 h.
Heat the olive oil in a large pot and fry the onions, mushrooms, celery and potatoes for 5 m.
Add the marinated lamb with any juices from the marinade, mix well and cook for further 2 m. Add the wine and the water, allowing the wine to evaporate for 2-3 m. Season with salt and pepper.
Cover the pot with the lid and leave to cook on a low heat for about 90 m, stirring occasionally.
Divide the warm salad between plates, creating a nest in the centre. Serve the lamb in the centre of the vegetables.
Heat the olive oil in a large pot and fry the onions, mushrooms, celery and potatoes for 5 m.
Add the marinated lamb with any juices from the marinade, mix well and cook for further 2 m. Add the wine and the water, allowing the wine to evaporate for 2-3 m. Season with salt and pepper.
Cover the pot with the lid and leave to cook on a low heat for about 90 m, stirring occasionally.
Divide the warm salad between plates, creating a nest in the centre. Serve the lamb in the centre of the vegetables.
