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JVCALLAWAY
Lamb with prunes
Leg of lamb with prunes, onion, bay and thyme.
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Ingredients
Directions
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Cut the leg of lamb into cubes. Chop the onion. Clean the lemon and grate off half the yellow skin.
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Heat the butter in a large frying pan and fry the onion. Add the pieces of lamb and roast brown.
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Add the bouillon tablet, water, bay leaves, lemon peel, thyme and prunes and bring to the boil.
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Allow the whole to simmer for about 45 minutes until the meat is tender. Season with pepper and salt.
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If necessary, slightly soften the sauce by stirring potato starch in a bowl with a few tablespoons of cooled cooking liquid and mix this through the sauce.
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Nutrition
440Calories
Sodium33% DV795mg
Fat37% DV24g
Protein52% DV26g
Carbs10% DV31g
Fiber24% DV6g
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