Food Articles


Roasted Lamb Shoulder and Vegetables (Saneeyeh Bil Fern) Recipe

January 25, 2013


INGREDIENTS4 (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 " thick
2 medium zucchini, cut into " pieces
2 onions, roughly chopped
2 small eggplants, cut into " pieces
cup extra-virgin olive oil
cup chopped flat-leaf parsley

INSTRUCTIONS1. Heat oven to 325. Season lamb with salt and pepper; set aside. ?

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. Get the recipe >>

Read entire article on Saveur
« Previous Article Next Article »

More From Food Articles

  • Ramp Week: Grilled Ramps
  • A Sandwich A Day: Porkstrami at Red Apron in Fairfax, VA
  • Gadgets: Microplane Elite Star Grater
  • Write a Story/Review about this topic

    Post a Comment


    Best of Luxury

    Finding the best in luxury can be a daunting task, which is why we've taken it on for you.
    View All Best of Luxury