Summary

Ingredients

• 4 lamb salmon
• 1 glass red wine
• 2 teaspoons herbs (I use rosemary, sage and thyme)
• clove Garlic (s), finely diced
• salt and pepper
• 6 tablespoon olive oil
• 1 chilli pepper (s), dried, crumbled
• Olive oil, or something else for frying

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Instructions

1. Mix together 1 glass red wine, 2 teaspoons herbs (rosemary, sage, and thyme), several cloves of garlic (finely diced), salt, pepper, 6 tablespoons olive oil, and 1 dried chilli pepper (crumbled). Place lamb salmon in a dish, pour marinade over, cover, and refrigerate for at least 4 hours, up to 12 hours. You can use self-dried herbs in different combinations, or adjust the chilli pepper to taste.
2. Remove lamb salmon from marinade and pat dry. Heat olive oil in a large pan over medium-high heat. Once hot, add lamb salmon and cook for 5-6 minutes total, turning once halfway through. Pour about 100 ml of the remaining marinade (or fresh red wine) into the pan to deglaze. Lamb should reach an internal temperature of 63°C (145°F).
3. Serve with potato wedges and salad.