Lamb marinated in red wine and cooked with carrots, potatoes, bay leaves, rosemary, and juniper berries. A simple, tasty recipe, ideal for 3 people.
Step 1 of 9: Place the pieces of lamb in a bowl.
Step 2 of 9: Add the carrots cut into rounds, the onion sliced, a few bay leaves, and a few sprigs of rosemary.
Step 3 of 9: Add the juniper berries (about one teaspoon) and pour in the glass of red wine.
Step 4 of 9: Mix well and marinate in the refrigerator for at least 2 hours.
Step 5 of 9: Drain the lamb and vegetables from the marinade.
Step 6 of 9: Add the potatoes cut into pieces, season with salt and olive oil.
Step 7 of 9: Brown everything in a casserole dish for about 10 minutes.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel
Step 8 of 9: Pour in 1 glass of water, cover, and cook for about 50 minutes, until the lamb is tender.
Step 9 of 9: Adjust the salt and, if necessary, add more water during cooking to keep the sauce moist.
| Average values | Per 100 g |
|---|---|
| Energy | 630 kJ151 kcal |
| Fat | 9.02 g |
| of which saturated fatty acids | 4.39 g |
| Carbohydrates | 4.21 g |
| of which sugars | 1.09 g |
| Fibre | 0.62 g |
| Protein | 7.59 g |
| Salt | 0.05 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@foodiecooklab.it.
In gray: not detected
