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Main mealMain CourseBalancedLegumesSheep, goat & horse€€€

Dalmatian Lamb with Peas

Name: Dalmatian Lamb with Peas
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: 600 g Lamb, New Zealand, imported, netted shoulder, rolled, boneless, separable lean and fat, raw; 400 g Peas, green, frozen, cooked, boiled, drained, without salt; 150 g Onions, yellow, raw; 100 g Carrots, mature, raw; 1 clove Garlic, raw; 100 g Tomato, puree, canned; 1 tbsp Oil, olive, extra virgin; 100 ml Alcoholic beverage, wine, table, white; 400 ml Soup, SWANSON, vegetable broth; 1 piece Spices, bay leaf; 1 pinch Salt, table, iodized; 5 g Parsley, fresh

Traditional Dalmatian lamb with peas combines tender lamb meat, sweet peas and a rich Mediterranean sauce for lunch.

Prep time15 min

Cook time60 min

Total time75 min

Servings4

Recipe

Lamb, New Zealand, imported, netted shoulder, rolled, boneless, separable lean and fat, raw600 gPeas, green, frozen, cooked, boiled, drained, without salt400 gOnions, yellow, raw150 gCarrots, mature, raw100 gGarlic, raw1 cloveTomato, puree, canned100 gOil, olive, extra virgin1 tbspAlcoholic beverage, wine, table, white100 mlSoup, SWANSON, vegetable broth400 mlSpices, bay leaf1 pieceSalt, table, iodized1 pinchParsley, fresh5 g

Large cast-iron pot with lidKnifeCutting boardWooden spoonKitchen scale

Per servingTotal

Calories:450 kcal1800 kcal

Protein:37 g148 g

Carbohydrates:23 g92 g

Fiber:6.5 g26 g

Water:372.5 ml1490 ml

Fat:22 g88 g

Micronutrients

Sugar:9.7 g38.7 g

Saturated fat:13 g51.9 g

Cholesterol:91.5 mg366 mg

Sodium:527.8 mg2111.2 mg

Potassium:830.3 mg3321.2 mg

Calcium:58.6 mg234.2 mg

Iron:3.9 mg15.4 mg

Magnesium:64.6 mg258.3 mg

Zinc:5.7 mg22.7 mg

Phosphorus:341.5 mg1365.9 mg

Vitamin C:19.4 mg77.5 mg

Vitamin A:352.7 µg1410.7 µg

Vitamin D:0.2 µg0.6 µg

Vitamin B12:3 µg11.9 µg

Instructions

1Cut the lamb shoulder into even cubes and pat them dry with a paper towel.
2In a large cast-iron pot, heat the olive oil over medium-high heat. Add the cubed lamb and sear for 6 to 8 minutes, until browned on all sides, then transfer it to a plate.
3Add the chopped onion and carrot to the same pot. Sauté for 5 minutes over medium heat, until the vegetables soften and turn glossy.
4Add the chopped garlic and tomato paste. Sauté for 1 to 2 minutes, until the garlic becomes fragrant.
5Return the seared lamb along with its juices to the pot and pour in the dry white wine. Gently scrape the browned bits from the bottom of the pot with a wooden spoon and cook for 3 minutes, until the alcohol evaporates.
6Pour in the warm broth and add the bay leaf, salt and ground black pepper. Cover the pot, reduce the heat and simmer slowly for 35 to 40 minutes, until the meat becomes tender.
7Add the peas to the pot and cook everything for another 10 to 15 minutes, until the peas soften and the sauce becomes rich and thick.
8Before serving, remove the bay leaf from the dish, sprinkle fresh chopped parsley on top and serve warm.

Nutritional benefits

Thanks to the high protein content in lamb and the dietary fiber in peas, this dish supports the maintenance of muscle mass and provides a long-lasting feeling of fullness.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.