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.
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 ½" pieces ½ cup extra-virgin olive oil ½ cup chopped flat-leaf parsley
1. 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.