Lamb Loins in Red Wine

Ingredients

• 2 lamb loin sections (solomillos)
• salt
• pepper
• olive oil
• 0.5 glass red wine
• a little water
• a little flour or potato starch
• 1 sugar cube

Instructions

1. Prepare the two lamb loin sections by arranging them in an adobo (marinade) made with salt, pepper, olive oil, and half a glass of red wine. Transfer the meat and marinade to a heavy cooking pot (cazuela), along with the trimmings. Add a little water to moisten. Cook slowly over gentle heat for about two hours until tender. Remove the meat carefully to a serving platter. Degrease the cooking liquid, then thicken it slightly with a little flour or potato starch mixed with a sugar cube dissolved in it. Pour this sauce over the lamb loins before serving.