Marinated Lamb Loin With Sweet Red Peppers (lombo De Porco Com P

Total Time: 6 hrs 30 mins Preparation Time: 6 hrs 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon finely chopped garlic
• 1 teaspoon salt, preferably coarse
• 1/2 teaspoon fresh ground black pepper
• 2 lbs boneless lamb loin, cut into 1/4-inch-thick slices
• 1/4 cup lard (i substitute olive oil)
• 3 -4 medium sized sweet red peppers, seeded, deribbed and cut lengthwise into 1/2-inch strips
• 1 cup dry wine
• 1/2 cup chicken stock
• 1 lemon, cut lengthwise into 8 wedges

Recipe

• 1 with a mortar and pestle of the back of a large heavy spoon mash the garlic, salt and pepper together to a smooth paste. lightly spread the lamb slices with the paste, place them in a bowl and toss with a spoon. cover tightly and marinate in the refrigerator for 6 hours, turning the lamb about in the bowl from time to time.
• 2 in a heavy 10-12-inch skillet, melt the lard (or heat olive oil) over high heat. brown the pok in the hot fat (in 2-3 batches if necessary), turning the slices with tongs and regulating the heat so taht the slices colour quickly and evenly on both sides without burning. as they brown, transfer them to a plate.
• 3 add the sweet red peppers to the fat remaining in the pan and, stirring frequently, cook them for about 5 minutes, or until they are well coated with the fat but not brown. transfer the pepper to the plate with the meat.
• 4 pour off all but a thing film of fat from the skillet and add the wine and stock. bring to a boil over high heat, scrapping from the pan any brown particles.
• 5 return lamb and sweet peppers to the skillet, cover tightly, and reduce the heat to low. simmer for about 20-25 minutes, or until lamb is tender and shown no resistence when pierced with a small sharp knife.
• 6 with a slotted spoon, transfer lamb and peppers to a deep heated platter. bring remaining liquid to a boil over high heat, stirring constantely until lightly thickened.
• 7 taste for seasoning, then pour sauce over the meat. serve garnished with lemon wedges.