Lamb with capers
Difficulty: Easy
Preparation: 15 minutes
Cooking: 40 minutes
A special recipe, a tasty second with Mediterranean scents.
Ingredients
Lamb meat - 1 kg
Garlic - 2 cloves
Basil
Parsley
Capers - in salt, 1 handful
Extra virgin olive oil
Wine - Vernaccia, 1/2 glass
Vinegar - white wine, 1/2 glass
Vegetable broth
Salt - q. b.
Preparation
Brown the lamb with oil over a bright flame. Add the whole garlic, parsley, parsley and basil, let it flavor and blend with the wine. On low heat, add the wine vinegar and capers (after washing them in cold water) and cook. Cook for about 30 minutes, adding the stock to avoid drying and season with salt.
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