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Baked lamb with vegetables is a succulent and tasty dish, typical of Mediterranean cuisine. The lamb is slowly cooked in the oven, making it tender and flavorful. The vegetables, such as tomatoes, potatoes, and onion, are combined to create a complete and nutritious dish. The Emmenthal cheese, with its delicate flavor, is added to further enrich the dish. Everything is seasoned with olive oil, thyme, salt, and pepper for an extra touch of aroma and taste.
Step 1 of 18: Peel the potatoes, wash them, and cut them into 1 cm thick slices
Step 2 of 18: In a pan, heat a drizzle of oil and brown the potato slices a few at a time for three minutes per side
Step 3 of 18: Cut the meat into pieces
Step 4 of 18: In a large pan, heat six tablespoons of oil and brown the pieces of meat for three minutes
Step 5 of 18: Drain the meat and transfer it to a plate
Step 6 of 18: Trim the onion and slice it
Step 7 of 18: In the pan with the meat juices, sauté the onion for five minutes
Recipe by
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Milk
Step 8 of 18: Put the lamb pieces back in and let them absorb the flavor
Step 9 of 18: Remove the pan from the heat
Step 10 of 18: Preheat the oven to 200 degrees
Step 11 of 18: Cut the cheese into slices
Step 12 of 18: Wash, dry, and slice the tomatoes
Step 13 of 18: Grease a baking dish with a drizzle of oil and line the bottom with a layer of potato slices
Step 14 of 18: Cover the potatoes with the lamb and onion, season with salt and pepper, and flavor with thyme
Step 15 of 18: Continue with a layer of cheese, cover with the remaining potatoes, then with the tomato slices
Step 16 of 18: Finish with the remaining cheese and sprinkle with more thyme
Step 17 of 18: Drizzle the cooking juices over the preparation and bake
Step 18 of 18: Let cook for 20 minutes
| Average values | Per serving453 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 3,581 kJ856 kcal | 791 kJ189 kcal |
| Fat | 63.96 g | 14.13 g |
| of which saturated fatty acids | 26.98 g | 5.96 g |
| Carbohydrates | 28.7 g | 6.34 g |
| of which sugars | 5.07 g | 1.12 g |
| Fibre | 3.12 g | 0.69 g |
| Protein | 42.19 g | 9.32 g |
| Salt | 0.68 g | 0.15 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. If you notice anything unusual, write to us at info@emporion.it.
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