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Recipe by
Marinated lamb is a typical dish of Mediterranean cuisine, characterized by tender and aromatic meat. The meat is marinated in a mixture of wine vinegar, bay leaf, onions, parsley, and thyme, which give the dish an intense and spiced flavor. It is then oven-cooked with lard, peeled tomatoes, and fresh tomatoes, creating a rich and succulent sauce. This dish is perfect for a special dinner or to celebrate important occasions.
Step 1 of 6: Rub the lamb chops with salt.
Step 2 of 6: Bring 25 cl of water to a boil with 2 tablespoons of vinegar, 2 bay leaves, 2 sliced onions, 4 peppercorns, 1 sprig of parsley, and 1/2 teaspoon of thyme, then pour it over the meat.
Step 3 of 6: Marinate for 12 hours, turning often.
Step 4 of 6: Remove the meat from the marinade, pat it dry, and brown it for 20 minutes with 30 g of lard.
Step 5 of 6: Moisten with the marinade and add 200 g of peeled tomatoes and 3 fresh tomatoes.
Step 6 of 6: Cover and cook for 1 hour.
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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 100 g |
|---|---|
| Energy | 503 kJ120 kcal |
| Fat | 9.16 g |
| of which saturated fatty acids | 4.17 g |
| Carbohydrates | 2.73 g |
| of which sugars | 2.72 g |
| Fibre | 0.67 g |
| Protein | 6.49 g |
| Salt | 0.04 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.
