Lamb with vegetables is a classic dish in Italian cuisine that combines the tenderness of lamb meat with the freshness of vegetables. In this recipe, the lamb shank is marinated with lemon juice and then slowly cooked with frozen peas and champignon mushrooms to create 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, then cut the meat into chunks. Place it in a baking dish and sprinkle with parsley, salt, pepper, and plenty of oil. Add three tablespoons of water and put it in a preheated oven at 180 degrees for 40 minutes.
Blanch the peas; clean the mushrooms and wash them in water and lemon. Cut them into pieces.
Add the mushrooms and peas to the lamb and continue cooking for another 30 minutes.
Baking Dish
Knife
Store in the refrigerator in an airtight container
Traditional dish of Italian cuisine
Italy
| Energy (kcal) | 78.78 |
| Carbohydrates (g) | 3.34 |
| of which Sugars (g) | 2.05 |
| Fat (g) | 3.7 |
| of which Saturates (g) | 1.76 |
| Protein (g) | 6.28 |
| Fiber (g) | 4.02 |
| Sale (g) | 0.02 |
