Lamb with vegetables is a classic dish of Italian cuisine, combining the tenderness of lamb meat with the freshness of vegetables. In this recipe, the lamb leg is marinated with lemon juice and then slowly cooked with frozen peas and champignon mushrooms, to create a dish with 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 various occasions.
Rinse the lamb and place it in a baking dish, sprinkle it with parsley, salt, pepper, and plenty of oil, add 3 tablespoons of water, and place it in a preheated oven at 180 degrees for 40 minutes
Blanch the peas until al dente; clean the mushrooms, wash them in water and lemon, and chop them into pieces
Add the mushrooms and peas to the lamb and continue cooking for another 30 minutes or so
Frying Pan
Bowl
Knife
Store in the refrigerator in an airtight container
Traditional dish of Italian cuisine
Italy
| Energy (kcal) | 195.36 |
| Carbohydrates (g) | 1.42 |
| of which Sugars (g) | 0.87 |
| Fat (g) | 14.93 |
| of which Saturates (g) | 7.24 |
| Protein (g) | 13.1 |
| Fiber (g) | 1.68 |
| Sale (g) | 0.06 |
