Saneeyeh Bil Fern (Roasted Lamb Shoulder and Vegetables)

Name: Saneeyeh Bil Fern (Roasted Lamb Shoulder and Vegetables)
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 4 (10-oz.) lamb shoulder chops; Kosher salt and freshly ground black pepper, to taste; 8 oz. green beans, trimmed; 8 oz. okra; 6 cloves garlic, smashed; 2 medium tomatoes, sliced ½" thick; 2 medium zucchini, cut into ½" pieces; 2 onions, roughly chopped; 2 small eggplants, cut into 1/2" pieces; 1 ⁄ 2 cup extra-virgin olive oil; 1 ⁄ 2 cup chopped flat-leaf parsley

Serves
serves 4

TODD COLEMAN

Based on a recipe from Armenian-American author Peter Balakian, this dish calls for slow-roasting lamb over okra, green beans, and eggplant until the lamb is tender and the vegetables have absorbed some of its juices.

Ingredients

4 (10-oz.) lamb shoulder chops
Kosher salt and freshly ground black pepper,   to taste
8 oz. green beans, trimmed
8 oz. okra
6 cloves garlic, smashed
2 medium tomatoes, sliced ½" thick
2 medium zucchini, cut into ½" pieces
2 onions, roughly chopped
2 small eggplants, cut into 1/2" pieces
¹⁄₂ cup extra-virgin olive oil
¹⁄₂ cup chopped flat-leaf parsley

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Instructions

Step 1

Heat oven to 325°. Season lamb with salt and pepper; set aside.

Step 2

Put green beans, okra, garlic, tomatoes, zucchini, onions, and eggplants into a large roasting pan. Add oil, season with salt and pepper, and toss to combine. Arrange lamb over top. Cover dish with foil and cook for 1 hour. Uncover and continue cooking until lamb is browned and tender, about 1 hour more. Remove dish from oven, sprinkle with parsley, and let rest for 10 minutes before serving.