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Recipe by Emporion
Baked lamb with potatoes is a tasty and succulent dish that combines tender, flavorful lamb with soft and crispy potatoes. Slow baking in the oven allows the ingredients to blend perfectly, creating a dish with an intense and enveloping flavor. Perfect to serve as a main course during a family dinner or to celebrate a special occasion.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Cut the lamb into pieces, rinse it, and pat it dry.
Step 2 of 5: Place it in a bowl and season with oil, salt, pepper, and rosemary. Wash the potatoes well. Season them in another bowl with rosemary, oil, salt, and a clove of garlic. Let rest for at least 30 minutes (the longer the marinating time, the more tender the lamb meat will be).
Step 3 of 5: Grease a baking dish with a few tablespoons of oil and arrange the lamb and potatoes.
Step 4 of 5: Drizzle with the wine. Bake in a preheated oven at 180 degrees for at least 40 minutes.
Step 5 of 5: Serve the baked lamb piping hot.
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Nickel to be checked
In gray: not detected
| Average values | Per serving523 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 4,808 kJ1,149 kcal | 920 kJ220 kcal |
| Fat | 86.26 g | 16.51 g |
| of which saturated fatty acids | 41.96 g | 8.03 g |
| Carbohydrates | 19.96 g | 3.82 g |
| of which sugars | 0.47 g | 0.09 g |
| Fibre | 1.83 g | 0.35 g |
| Protein | 70.07 g | 13.41 g |
| Salt | 0.42 g | 0.08 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
