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Roasted Lamb Shoulder and Vegetables (Saneeyeh Bil Fern) Recipe

January 25, 2013

SERVES 4

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 ½" thick
2 medium zucchini, cut into ½" pieces
2 onions, roughly chopped
2 small eggplants, cut into ½" pieces
½ cup extra-virgin olive oil
½ 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 >>



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