Saneeyeh Bil Fern (Roasted Lamb Shoulder and Vegetables)

  • Serves

    serves 4


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 1/2" pieces
  • 12 cup extra-virgin olive oil
  • 12 cup chopped flat-leaf parsley


Step 1

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

Step 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.

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