Saneeyeh Bil Fern (Roasted Lamb Shoulder and Vegetables)
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.
Enlarge Image Credit: Todd ColemanSERVES 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.