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With a summery, colorful salad of roasted vegetables.
Method
Preheat the oven at 200°
Cut the potatoes into whatever shape you want
Mix the wine, olive oil, salt and pepper and garlic
Add the potatoes in, mix them and place them in the casserole
Pass the meat from the marinade and place it in the pan
Close the lid and bake for about 3 hours.
Ingredients
2 kilos of lamb shoulder
1200 g of potatoes
½ glass of red wine
10 cloves of garlic or as much as you like
2-3 sprigs of rosemary
Salt and pepper
For the salad
5-6 green bell peppers
4-5 red pointy peppers
1 eggplant
1 onion
2 fresh onions
5-6 tbsp. olive oil
1 bunch of parsley
2 tbsp chopped mint
Vinegar and molasses
Salt and pepper
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