Lamb with vegetables is a classic dish of Italian cuisine, which combines the delicacy of lamb meat with the freshness of vegetables. In this recipe, the leg of lamb is marinated with lemon juice and then slowly cooked with frozen peas and Champignon mushrooms, creating a dish with an 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 with parsley, salt, pepper and plenty of oil, add 3 tablespoons of water and put it in a preheated oven at 180°C for 40 minutes
Cook the peas until al dente; clean the mushrooms, wash them in water and lemon and cut them into pieces
Add the mushrooms and peas to the lamb and continue cooking for about another 30 minutes
Pan
Bowl
Knife
Store in the refrigerator in an airtight container
Traditional dish of Italian cuisine
Italia
| 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 |
