Lamb marinated in red wine and cooked with carrots, potatoes, bay leaves, rosemary, and juniper berries. A simple and tasty recipe, ideal for 3 people.
In a bowl, place the pieces of lamb.
Add the sliced carrots, the onion in slices, a few bay leaves, and some sprigs of rosemary.
Add the juniper berries (about a teaspoon) and pour in the glass of red wine.
Mix well and let marinate in the fridge for at least 2 hours.
Drain the lamb and vegetables from the marinade.
Add the diced potatoes, season with salt and olive oil.
Sear everything in a saucepan for about 10 minutes.
Pour in 1 glass of water, cover, and let cook for about 50 minutes until the lamb is tender.
Adjust salt, and if necessary, add more water during cooking to maintain the sauce.
Bowl
Saucepan
Colander or strainer
Italy
| Energy (kcal) | 150.56 |
| Carbohydrates (g) | 4.21 |
| of which Sugars (g) | 1.09 |
| Fat (g) | 9.02 |
| of which Saturates (g) | 4.39 |
| Protein (g) | 7.59 |
| Fiber (g) | 0.62 |
| Sale (g) | 0.05 |
