Description
A tender and flavorful feast featuring spring lamb cooked with vegetables and aromatic herbs.
Ingredients
Scale
- 2 pounds lamb shoulder, cut into large chunks
- 4 cloves garlic, minced
- 1 large onion, chopped
- 2 large carrots, sliced
- 1 red bell pepper, chopped
- 2 medium potatoes, peeled and cut into chunks
- 1 cup cherry tomatoes, halved
- 1/2 cup olive oil
- 1 tablespoon dried oregano
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, juiced
- 1/2 cup chicken broth
Instructions
- Preheat your oven to 325°F (160°C).
- In a large mixing bowl, combine the lamb, garlic, onion, carrots, red bell pepper, potatoes, and cherry tomatoes.
- In a separate bowl, whisk together the olive oil, oregano, rosemary, salt, pepper, lemon juice, and chicken broth. Pour this mixture over the lamb and vegetables, ensuring everything is well coated.
- Transfer the mixture to a large Dutch oven or a deep baking dish with a lid. Cover tightly with the lid or aluminum foil.
- Bake in the preheated oven for 2.5 to 3 hours, or until the lamb is tender and easily pulls apart with a fork.
- Remove from the oven and let it rest for about 10 minutes before serving.
Notes
- For a spicier kick, add 1 teaspoon of red pepper flakes to the marinade.
- Substitute the lamb with beef or chicken for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 2.5 to 3 hours
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg