Ingredients for 2 people:
240 g of loin of lamb, ½ clove of garlic, 1 tablespoon of lemon juice, flour, 1 bay leaf, 1 onion, 3 tablespoons balsamic vinegar, 6 teaspoons extra virgin olive oil, salt and pepper.
How to Make Lamb with juniper and laurel Light
In a bowl marinate the lamb with the bay leaf, lemon juice, garlic, vinegar and juniper berries crushed.
Flavor with salt and pepper and marinate for 50 minutes.
Past the specified time, finely chop the onion.
Put it in a non-stick frying pan with 3 teaspoons of oil and two tablespoons of water.
As soon as the water evaporated and the onion begins to brown, add the lamb, lightly floured.
Season with salt and pepper to taste.
Cook the cutlets on both sides, cuts with the liquid from the marinade.
Just before you turn off, combine the remaining oil.
Lamb with juniper and laurel Light is a classic italian recipe.
The italian name of the Lamb with juniper and laurel Light is Agnello al ginepro e all’alloro Light.
*We apologize for possible translation mistakes.*