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Spiked Lamb

Spiked Lamb


  • 2 kg lamb (from the shoulder)
  • 1 bunch of rosemary and thyme
  • 1 head of garlic
  • 1 lemon
  • sea salt, pepper in grain
  • few bay leaves
  • 1 zucchini
  • 2 green peppers
  • 200 ml white wine


Prepare spices, peel garlic and leave in cloves. Use the sharp knife to make small holes in which you’ll place or literally inject per one garlic clove and few leaves of herbs. Sprinkle with sea salt, pepper and grease with olive oil and arrange lemon rings on a top. Place everything in a baking dish, pour water and white wine, add pepper in grain and few bay leaves. Cover with foil and bake about 1,5 hour on 200 degrees. Remove from the oven, remove foil, pour roasting juice over the meat and around arrange zucchini rings around it and green peppers cut into quarters. Place back in the oven, but this time uncovered and bake another one hour with occasional overflow (add more water if necessary). Turn off the oven and leave the meat for another ten minutes, then remove from the baking dish and serve with the vegetables with which is baked.

If you’re in restriction phase don’t use white wine for cooking. Just pour plain water or vegetable broth.

Spiked Lamb

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