And Garlic Lamb (portuguese Vina Dosh)

Ingredients

• Servings: 8
• 1 1/2 cups red vinegar
• 3/4 cup red
• 7 cloves garlic, crushed
• 3 bay leaves
• 8 whole cloves, or to taste
• 2 tablespoons ground black pepper
• 2 teaspoons salt
• 1/2 teaspoon dried thyme
• 1 (3 pound) boneless lamb shoulder, cut into 1-inch cubes
• 2 tablespoons vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• whisk red vinegar, red , garlic, bay leaves, cloves, black pepper, salt, and thyme together in a bowl; pour into a resealable plastic bag. add the lamb, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator 2 to 4 days, turning occasionally.
• preheat oven to 350 degrees f (175 degrees c).
• drain the lamb, reserving 1/2 cup of marinade. put lamb and reserved marinade in a baking dish.
• bake in preheated oven until the lamb is completely warmed, about 20 minutes. drain as much liquid from the lamb as possible.
• heat vegetable oil in a large skillet over medium-low heat. add the lamb to the skillet in batches to prevent crowding; cook and stir in hot oil until completely browned and no longer pink in the center, 10 to 15 minutes.