4 Serves
146 Mins
47 g
59 g
75 g
Preheat your oven to 220°C. If using a whole lamb shoulder or leg, use a chef's knife on a cutting board to cut the meat into large, uniform chunks.
Ingredients, vitamins, and health benefits
Lamb Shoulder
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GeorgianVitamin E
4 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
58 µg / 400 µgCalcium
153 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
128 mg / 420 mgPhosphorus
507 mg / 1,250 mgPotassium
1687 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
8 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
9 g / 28 gSugar
11 g / 50 gSaturated Fat
28 g / 20 gCholesterol
150 mg / 300 mgCaffeine
0 mgNet Carbs
50 gAlcohol
0 g
In a mixing bowl, whisk together the olive oil, garlic puree, sun-dried tomato puree, salt, and black pepper to create the marinade.
Place the chopped red onions, potatoes, peppers, and other vegetables into a large Dutch oven or casserole dish.
Arrange the lamb chunks on top of the vegetables, then pour the prepared marinade and the dry red wine evenly over the contents.
Top the dish with fresh rosemary, thyme, and sage sprigs, keeping them on the surface for easy removal later. Cover the dish with its lid or a tight layer of aluminum foil.
Roast in the preheated oven for 90 minutes.
Remove the lid, discard the herb stems, and stir in an additional 2 tablespoons of olive oil. Continue to cook uncovered for 20 to 30 minutes until the lamb is tender and the vegetables are golden.
Aubergine
Courgette
Olive Oil
Garlic puree
Sundried tomato puree
Salt
Salt And Pepper
Red Onion
Boiling Potatoes
Mixed Peppers
Dry Red Wine
Fresh Rosemary
Fresh Thyme
Sage
Vitamin A
89 µg / 900 µgVitamin C
73 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
4 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
58 µg / 400 µgCalcium
153 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
128 mg / 420 mgPhosphorus
507 mg / 1,250 mgPotassium
1687 mg / 4,700 mgSodium
Fiber
9 g / 28 gSugar
11 g / 50 gSaturated Fat
28 g / 20 gCholesterol
150 mg / 300 mgCaffeine
0 mgNet Carbs
3
g87
g7
g
Zinc
8 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
13 µg / 55 µgAlcohol
0 g