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Lamb Shoulder with Red Wine and Rosemary
Ingredients
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lamb shoulder, boneless butterflied1500 - 2000 g
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fine sea salt to taste
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ground black pepper to taste
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fresh rosemary leaves only7 sprigs
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balsamic vinegar80 g
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red wine250 g
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olive oil60 g
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red onions quartered70 g
Difficulty
easy
Nutrition per 1 portion
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