Go Back
–+ servings
A large skillet containing a stew of cubed meat, potatoes, and vegetables, garnished with fresh parsley and served with a side of white rice.
No ratings yet

Baked Lamb And Vegetables (One Pan)

Yield: 6 Servings
Prep: 15 minutes
Cook: 2 hours
Total: 2 hours 15 minutes
Author: Amina Al-Saigh
This one pan dish requires you to dump and bake small pieces of lamb and a lot of chopped vegetables. The simple tomato paste and seasoning add flavour, but the flavour is amplified even more as it slow cooks in the oven, releasing its own sauce from the vegetables. Its perfect spooned over rice!
Print Pin Recipe

Ingredients
  

For The Vegetables And Lamb:

  • 1 globe eggplant, large, peeled in zebra stripes, chopped into 1 inch chunks
  • 2 green zucchini, chopped into 1 inch chunks
  • 3 yellow potatoes, peeled, chopped into 1/2 inch
  • 1 red pepper, 1/4 inch dice
  • 1 red onion, 1/4 inch dice
  • 3 lb boneless lamb or veal, cut into 1 to 2 inch chunks (see notes)

For The Marinade:

  • 4 tablespoons tomato paste
  • 3 tablespoons extra virgin olive oil, divided
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons garlic powder
  • 3/4 teaspoon Aleppo pepper
  • 1 teaspoon dried mint
  • 2 teaspoons salt, divided

Instructions
 

  • Preheat the oven to 350F on the bake setting.
  • Start by prepping all the vegetables. Peel the 3 yellow potatoes and chop into 1/2 inch cubes. Peel the 1 globe eggplant in a zebra patter and chop into 1-inch cubes. Chop the 2 green zucchini into 1-inch cubes. Dice the 1 red pepper and 1 red onion. Set aside.
  • In a large baking dish (see notes) with a lid (at least 2 inches deep), whisk together the 4 tablespoons tomato paste, 2 of the 3 tablespoons extra virgin olive oil, 1 1/2 teaspoons ground cumin, 1 1/2 teaspoons garlic powder, 3/4 teaspoon Aleppo pepper, 1 teaspoon dried mint, and 1 out of the 2 teaspoons salt. Place the 3 lb boneless lamb or veal into the marinade and work the marinade into the lamb using your hands.
  • Add all the chopped vegetables on top. Drizzle with the rest of the olive oil and season with the remaining 1 teaspoon of salt.
  • Cover with parchment, then a lid. Bake at 350F for 1.5 to 2.5 hours. It's ready when the lamb is fork tender. Check at the 1.5 hour mark and add more time as needed. Garnish with parsley and serve over rice!

Notes

  • You can use boneless lamb shoulder, or boneless veal shoulder. Bone-in works too, but the pieces have to be around 1-2 inches in size.
  • I use a cast iron braiser with a heavy lid. If you don't have one, you can use a large 9x18 inch glass oven dish, then seal it tightly with at least two layers of foil.
Serving: 1Serving, Calories: 505kcal, Carbohydrates: 31g, Protein: 51g, Fat: 20g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 147mg, Sodium: 1027mg, Potassium: 1639mg, Fiber: 7g, Sugar: 8g, Vitamin A: 1024IU, Vitamin C: 63mg, Calcium: 68mg, Iron: 6mg
Did you make this recipe?Please leave a star rating and review below!