Marinated lamb is a typical dish of Mediterranean cuisine, characterized by tender and aromatic meat. The leg of lamb is marinated in a mixture of wine vinegar, bay leaves, onions, parsley and thyme, which give the dish an intense and spiced flavor. The meat is then cooked in the oven with lard, peeled tomatoes and fresh tomatoes, creating a rich and succulent sauce. This dish is perfect for a special dinner or to celebrate important occasions.
Rub 1 leg of lamb (1500 g) with salt
Boil 25 cl of water with 2 tablespoons of wine vinegar, 2 bay leaves, 2 sliced onions, 4 peppercorns, a bunch of parsley and 1/2 teaspoon of thyme and pour it over the meat
Marinate for 12 hours, turning often
Remove the meat from the marinade, pat it dry and brown it for 20 minutes with 30 g of lard
Moisten with the marinade and add 200 g of peeled tomatoes and 3 fresh tomatoes
Cover and cook for 1 hour
Pan
Oven
Italia
| Energy (kcal) | 184.26 |
| Carbohydrates (g) | 1.3 |
| of which Sugars (g) | 1.3 |
| Fat (g) | 14.95 |
| of which Saturates (g) | 7.06 |
| Protein (g) | 11.05 |
| Fiber (g) | 0.39 |
| Sale (g) | 0.06 |
