Lamb with chestnuts

2_06314 LAMB with CHESTNUTS INGREDIENTS for 6 PEOPLE a shoulder of lamb from a kg, 500 g of chestnuts, herbs mixed in abundant amounts (Rosemary, Sage, bay leaf, parsley), an onion, the juice of one lemon, a teaspoon of cinnamon powder, 4 tablespoons olive oil, salt and pepper.

Peel the onion and finely chop the pulp finely.

Cut the meat into small pieces.

Wash the herbs, dry and chop.

In a pan pour the olive oil and fry the onion, add the chopped meat and chopped herbs.

Season with salt and pepper and lemon juice.

Pour 1/2 glass of water and cook over very low heat.

Wash the chestnuts, incidetele with a knife and place them in the appropriate section pierced to pan roast or alternatively in the oven.

When cooked, Peel and shortly before the end of cooking, mix together the Lamb, which should be tender, and serve.