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Lamb Shoulder with Red Wine and Rosemary

Lamb Shoulder with Red Wine and Rosemary
4.8 13 évaluations
Prép. 40min
Total 14h 50min
8 portions
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Ingrédients

  • 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

Niveau

facile

Infos nut. par 1 portion

Sodium 137.7 mg
Protides 36.5 g
Calories 2861.1 kJ / 683.8 kcal
Lipides 54.5 g
Fibre 0.3 g
Graisses saturées 21.4 g
Glucides 3.5 g

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Également présenté dans

Best of Easter 28 Recettes
Royaume-Uni et Irlande
Cooking On Point 10 Recettes
Royaume-Uni et Irlande

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