Saneeyeh Bil Fern (Roasted Lamb Shoulder and Vegetables)

Roasted Lamb Shoulder and Vegetables (Saneeyeh Bil Fern)

Roasted Lamb Shoulder and Vegetables (Saneeyeh Bil Fern)

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.Todd Coleman

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.

Saneeyeh Bil Fern (Roasted Lamb Shoulder and Vegetables)
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.
Yield: serves 4

Ingredients

  • 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

Instructions

  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.