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

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

Infos nut. par 1 portion

Calories 540 kcal / 2259 kJ

Protides 34 g

Lipides 41 g

Glucides 3 g

Fibre 0.2 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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