Lamb slices from the oven

Name: Lamb slices from the oven
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 1.2 kg Lamb bone slices; 125 g Shallots; 250 g Carrots; 400 g Potatoes; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/4 l Rosé wine; 1/4 l Vegetable broth; 3 Bay leaves; 1 Rosemary stalk; 2 stem(s) curly parsley; 1 TEASPOON Olive oil; 7-10 Tbsp cherry-pepperoni

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Servings: 4

1.2 kg Lamb bone slices
125 g Shallots
250 g Carrots
400 g Potatoes
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/4 l Rosé wine
1/4 l Vegetable broth
3 Bay leaves
1 Rosemary stalk
2 stem(s) curly parsley
1 TEASPOON Olive oil
7-10 Tbsp cherry-pepperoni

Directions

1
Wash the lamb slices and dab them dry. Peel the shallots, possibly halve them. Peel carrots and potatoes, wash and cut into small pieces. Heat the oil in a large frying pan.
2
Fry the lamb slices and vegetables for 5 minutes while turning, season with salt and pepper. Deglaze with wine and stock. Add bay leaf and rosemary. Cover and braise in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes.
3
Finish cooking for a further 20 minutes in an open pot. Wash parsley, chop finely, mix with olive oil and pour over the lamb slices. Serve garnished with cherry-pepperoni. Serve with fresh baguette.