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Recipe by Emporion
Lamb with Vegetables is a classic dish of Italian cuisine that combines the tenderness of lamb with the freshness of vegetables. In this recipe, the leg of lamb is marinated with lemon juice and then slowly cooked with frozen peas and champignon mushrooms to create a dish with an intense and genuine flavor. Fresh parsley and olive oil add depth to the dish, while salt and pepper make it perfectly balanced. This dish keeps well in the refrigerator and is perfect to enjoy on different occasions.
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 3: Rinse the lamb, trim it and cut the meat into chunks. Put it in a baking dish and sprinkle with parsley, salt, pepper, and plenty of oil. Add three tablespoons of water and place it in a hot oven at 180 degrees for 40 minutes.
Step 2 of 3: Cook the peas until al dente; clean the mushrooms and wash them in water and lemon. Then cut them into pieces.
Step 3 of 3: Add the mushrooms and peas to the lamb and continue cooking for about another 30 minutes.
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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 serving401 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 3,177 kJ759 kcal | 792 kJ189 kcal |
| Fat | 57.86 g | 14.42 g |
| of which saturated fatty acids | 28.09 g | 7 g |
| Carbohydrates | 5.82 g | 1.45 g |
| of which sugars | 3.69 g | 0.92 g |
| Fibre | 6.78 g | 1.69 g |
| Protein | 50.88 g | 12.68 g |
| Salt | 0.24 g | 0.06 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.
