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.
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Peel the potatoes, wash them, and cut them into 1 cm thick slices
In a pan, heat a drizzle of oil and brown the potato slices a few at a time for three minutes per side
Cut the meat into pieces
In a large pan, heat six tablespoons of oil and brown the pieces of meat for three minutes
Drain the meat and transfer it to a plate
Trim the onion and slice it
In the pan with the meat juices, sauté the onion for five minutes
Put the lamb pieces back in and let them absorb the flavor
Remove the pan from the heat
Preheat the oven to 200 degrees
Cut the cheese into slices
Wash, dry, and slice the tomatoes
Grease a baking dish with a drizzle of oil and line the bottom with a layer of potato slices
Cover the potatoes with the lamb and onion, season with salt and pepper, and flavor with thyme
Continue with a layer of cheese, cover with the remaining potatoes, then with the tomato slices
Finish with the remaining cheese and sprinkle with more thyme
Drizzle the cooking juices over the preparation and bake
Let cook for 20 minutes
Oven
Pan
Store in the refrigerator for up to 2 days
Italia
| Energy (kcal) | 172.15 |
| Carbohydrates (g) | 6.8 |
| of which sugars (g) | 1.24 |
| Fat (g) | 11.57 |
| of which saturates (g) | 5.84 |
| Protein (g) | 10.23 |
| Fibre (g) | 0.71 |
| Salt (g) | 0.08 |
