Calories
495.6 kcal
Protein
38.6 g
Fat
37.1 g
Carbohydrates
54.7 g
Rinse the lamb chops, separate them with knife, dry with papper towel and rub with spices.
Grease each chop with vegetable oil and leave them to marinate for 40-50 minutes in a cool place.
Meanwhile, peel the potatoes and cut into medium cubes, cut the carrots into half rings.
Wash and cut the onion into the small pieces and fry in a greased with oil pan until golden-brown.
Put the lamb into the pot, then carrots, onions and potatoes on top, cover with the broth (about half a glass per pot).
Insert into an oven preheated to 392 °F degrees under the lid for 60-70 minutes, then remove the lid and leave for another 15-20 minutes.
Enjoy your meal!
Even if your lamb is not of very high quality, the marinade tenderizes the meat and removes any unpleasant smell.
You can serve in pots, or you can put it on a plate and sprinkle with herbs on top.
If you use ready-made broth, you don’t need to add salt. If you have water and your own spices, then you need to salt the water.
Bon Appetit!
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