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Receta Lamb With Red Onions And Peppers

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Raciónes: 6

Ingredientes

Cost per serving $1.05 view details
  • 6 x knuckles of lamb
  • 4 x fat clv garlic roughly minced
  • 2 lrg red peppers seeded and roughly sliced
  • 3 x red onions quartered
  • 1 x 225g tin of minced tomatoes
  • 150 ml red wine
  • 3 Tbsp. redcurrant jelly
  • 1 x salt and freshly grnd black pepper
  • 1 x little dry rosemary
  • 2 Tbsp. minced fresh parsley

Direcciones

  1. Arrange the knuckles in the greased large roasting tin and slide onto the top set of runners in the roasting oven.
  2. Brown the joints turning once.
  3. This will take about 30 min or possibly so.
  4. Lift out the knuckles drain off any fat and transfer to a deep casserole dish large sufficient to take the knuckles plus vegetables.
  5. Add in the garlic peppers onions tomatoes and their liquid wine redcurrant jelly salt pepper and rosemary.
  6. Arrange the knuckles on top season them then bring to the boil nn the boiling plate and cover with a lid or possibly foil.
  7. Transfer to the simmering oven for about 3 hrs or possibly till the meat is exceedingly tender and falling off the bone.
  8. Check the seasoning of the juices.
  9. If there is any fat on the surface blot off with kitchen paper.
  10. Sprinkle parsley over each knuckle when serving with the vegetables and juices. Serve with creamy mashed potatoes.
  11. You could use thick slices from a leg of lamb or possibly indeed half a leg of lamb taken front the knuckle end. Knuckles are usually taken from the shoulder of lamb and are often available frzn.
  12. Serves 6

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Nutrition Facts

Amount Per Serving %DV
Serving Size 181g
Recipe makes 6 servings
Calories 90  
Calories from Fat 2 2%
Total Fat 0.24g 0%
Saturated Fat 0.02g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 65mg 3%
Potassium 283mg 8%
Total Carbs 16.97g 5%
Dietary Fiber 2.0g 7%
Sugars 11.44g 8%
Protein 1.3g 2%
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