Lamb Slices with Lemon and Garlic
A hot dish of lamb slices cooked with bell peppers, mushrooms, onion, garlic, and lemon juice, with a rich, refreshing flavor.
A hot lamb dish cooked with peppers, mushrooms, onion, garlic, and lemon for a savory, bright finish.
Like a lemon-garlic lamb skillet with vegetables.
Cook the lamb until tender, then add the lemon at the end for freshness. The fat helps create a richer sauce.
Ingredients
- lamb slices
- sliced lamb tail fat
- mixed-color bell peppers
- mushrooms
- 5 small small onions
- garlic
- juice of 2 lemons juice of 2 lemons
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- a drizzle olive oil
- a little oil
- magic dough
- a little water
Instructions
- In a bowl, season the lamb slices with salt, black pepper, and a little oil, then set aside.
- On a cutting board, cut the mixed-color bell peppers into medium-thick pieces and set aside.
- On a cutting board, wipe the mushrooms with a damp cloth rather than washing them with water, then slice them.
- On a cutting board, cut the onions into medium-thick rounds.
- In a clay pot, arrange a light layer of vegetables first.
- In the clay pot, add a layer of seasoned meat, placing pieces of lamb tail fat between the layers.
- In the clay pot, distribute the remaining vegetables and remaining meat on top.
- In the clay pot, add the minced or prepared garlic as shown in the instructions, then add a little water.
- In the oven, bake the clay pot for another 15 minutes after turning the ingredients and arranging the slices on top.
- In a bowl, mix the lemon juice with the remaining garlic mentioned, then pour it over the dish after it is cooked.
- In the oven, return the dish with the dough on top at 150 until the bread is cooked through.