Roast Lamb slow cooked in Red wine


I live for lamb chops. Browned juicy tender well cooked browned fatty goodness of meat…oh my God that delicious sweet and crusty succulent lamb fat that melts in your mouth and takes you to the sky, which I remember from a young kid, is heavenly and can be avoided, not even once. In my country, Cyprus, “lamb souvla” (that’s bbq lamb) is our traditional Sunday lunch that brings the family together, from generation to generation, while competition between fathers and sons (in my case father and daughter) makes the dish even more succulent and tasty. Souvla is made with chunky pieces of lamb chops, (about 3-4 together in thickness) and it is cooked on real charcoal, served with some fresh fried potatoes and Cyprus salad. I promise to tell you more about it, in the near future but today’s post is not about my father’s souvla but about my lamb of rack that is cooked in red wine with garlic.

Vasili, my butcher, knows that I will only buy meat if it was brought at the butchery the same day and today was one of those days. I asked him to prepare a “crown” from a lamb rack, that’s about ten thick lamp chops in a row, tied round together like a crown and bring it home for a solo lunch feast. When I came back home I started preparing my lamb in order to cook it in the oven. I use light seasoning, almost no seasoning at all, just Himalaya red salt – which is ideal for red meat – and some black pepper, only because lamb tastes so good on its own that it should not be dominated by any other ingredients but instead it should be complemented. Once I put in the rack I just pour my mixture of pure olive oil and red wine on top and then it’s only a matter of 2 to 2&1/2 hours till the meat becomes as tasty as nothing else you can imagine and ready to be served in your plate to create an explosion of hedonism in your mouth.

Serve this lamb cutlets with some mashed potatoes and steamed vegetables!




Level of difficulty: 3/5

Serves: 2

Calories:366 (without the fat) per 100 grms

Total fat:18.15 g per 100grms

Protein:23.93 g per100grms


  • 12 lamb cutlets in a row * crown – tide
  • 6 garlic gloves
  • 1/2 a glass of red wine
  • 1/3 of a glass Kalamata pure olive oil
  • Himalayan salt & black pepper (optional)
  • Cherry tomatoes to serve


Preheat oven to 180 degrees for 20 minutes. Place the crown-tide lamb on a rack and then tear it (in small pockets) with your knife in 6 places and squeeze in the garlic gloves. Season with salt and pepper (optional) and then pour in a glass of wine and olive oil. Pour the mixture from the top, all around the meat. Place it in the oven and cook for 2-2/5 hours at 180 degrees. Once it is roasted up to a melting point and looks honey glazed, remove from the oven and let it stand on a chopping board for a few minutes, remove the cooking string and cut into individual lamb cutlets.

Athena’s Tips

Choosing lamb is like a ritual. You don’t just walk into any butchery and ask for 2 Kilos of lamb and then go home and cook it and you are done..!! No you don’t!!The first thing you always have to bare in mind is that you have to have a permanent butchery store or a steady butcher and if possible both, for life…!! Take some time and get to know your butcher and don’t be afraid to ask exactly what you want. Be friendly with him, even tip him(!!!!) and discuss about the sort of meat you want and how you want to cook it. So it is recommended you visit the butcher during off-peak hours so he has time to spend with you. Ask for daily fresh meat and don’t hesitate to ask what day the meat was brought to him. Always ask for tender and soft meat and don’t be ashamed to ask for what you want and how you want your meat since a customer is always right. Most of the time, butchers give you what they want so it is very important to make him understand that he will give you the meat YOU want..!!!