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Lamb Shoulder with Red Wine and Rosemary

Lamb Shoulder with Red Wine and Rosemary
4.8 13 Bewertungen
Zubereitung 40 Min
Gesamt 14 Std. 50 Min
8 portions
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Zutaten

  • lamb shoulder, boneless butterflied
    1500 - 2000 g
  • fine sea salt to taste
  • ground black pepper to taste
  • fresh rosemary leaves only
    7 sprigs
  • balsamic vinegar
    80 g
  • red wine
    250 g
  • olive oil
    60 g
  • red onions quartered
    70 g

Schwierigkeitsgrad

einfach

Nährwerte pro 1 portion

Protein 34 g
Kalorien 2259 kJ / 540 kcal
Fett 41 g
Ballaststoff 0.2 g
Kohlenhydrate 3 g

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Auch enthalten in

Best of Easter 28 Rezepte
Vereinigtes Königreich und Irland
Cooking On Point 10 Rezepte
Vereinigtes Königreich und Irland

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