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Lamb roast

Are you familiar with pebrella?

It’s a characteristic herb from the Valencian Community that goes very well with meats like lamb. Go ahead and discover it in this delicious roast, with seasoned vegetables, meat and combined with a touch of thyme and pink salt with 3 peppers.

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Cost

14

euros

Rations

4

people

Preparation

60

minutes

Cooking

minutes

Difficulty

Low

Ingredients

3 potatoes

1 purple onion

12 lamb chops

10 cherry tomatoes

1 teaspoon of Carmencita Pebrella

Carmencita Pink salt and 3 peppers

1 teaspoon of Carmencita Thyme

2 tablespoons of extra virgin olive oil

Preparation

1. Cut the potatoes and red onion into slices.
2. Place the lamb chops with the vegetables on the tray and season with the pebrella, thyme and pink salt with 3 peppers.
3. Add 2 tablespoons of oil and bake for 1 hour at 190⁰C until the lamb chops and vegetables are browned.

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