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Recipe by Emporion
Lamb with olives is a traditional dish of Mediterranean cuisine, particularly widespread in the regions of southern Italy. The lamb is slowly cooked with pitted Greek olives, garlic, mint, lemon, and tomato sauce, which gives the dish a rich and aromatic flavor. The combination of ingredients creates a symphony of flavors that makes this dish irresistible. Perfect to enjoy both during a family dinner and on special occasions.
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.
Step 1 of 6: Brown the meat in hot oil for 10 minutes. Remove it from the pan and, in the same oil, sauté the chopped onions and crushed garlic.
Step 2 of 6: Add the meat back in.
Step 3 of 6: Add the mint and thyme, broken up, along with salt and pepper.
Step 4 of 6: Moisten with the broth and lemon juice.
Step 5 of 6: Add the olives and tomato sauce.
Step 6 of 6: Cover and cook for one hour over moderate heat.
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel
In gray: not detected
| Average values | Per serving116 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 1,484 kJ355 kcal | 1,283 kJ307 kcal |
| Fat | 32.04 g | 27.7 g |
| of which saturated fatty acids | 11.13 g | 9.62 g |
| Carbohydrates | 1.31 g | 1.13 g |
| of which sugars | 1.23 g | 1.06 g |
| Fibre | 0.57 g | 0.49 g |
| Protein | 15.38 g | 13.3 g |
| Salt | 0.32 g | 0.28 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.
