Baked lamb with vegetables is a succulent and flavorful dish typical of Mediterranean cuisine. The lamb is slowly cooked in the oven, making it tender and tasty. Vegetables like tomatoes, potatoes, and onion are combined to create a complete and nutritious dish. Emmenthal cheese, with its delicate flavor, is added to further enrich the dish. Everything is seasoned with olive oil, thyme, salt, and pepper for a touch of aroma and taste.
Peel the potatoes, wash them, and cut them into slices 1 cm thick
In a pan, heat a little oil and brown the potato slices a few at a time for three minutes on each side
Cut the meat into pieces
In a large pan, heat six tablespoons of oil and brown the pieces of meat for three minutes
Drain the meat and transfer it to a plate
Clean the onion and slice it
In the pan with the meat's cooking juices, sauté the onion for five minutes
Put the lamb pieces back in and let them absorb the flavors
Remove the pot from the heat
Preheat the oven to 200 degrees
Slice the cheese
Wash, dry, and slice the tomatoes
Grease a baking dish with a little oil and line the bottom with a layer of potato slices
Cover the potatoes with the lamb and onion, season with salt, pepper, and thyme
Continue with a layer of cheese, cover with the remaining potatoes, and then with the tomato slices
Finish with the remaining cheese and sprinkle with more thyme
Drizzle the preparation with the meat's cooking juices and bake
Let it cook for 20 minutes
Oven
Pan
Store in the refrigerator for up to 2 days
Italia
| Energy (kcal) | 199.35 |
| Carbohydrates (g) | 6.56 |
| of which Sugars (g) | 1.18 |
| Fat (g) | 14.86 |
| of which Saturates (g) | 6.17 |
| Protein (g) | 9.9 |
| Fiber (g) | 0.67 |
| Sale (g) | 0.07 |
