Roasted Lamb Shoulder and Vegetables

By tulawdog

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
• 1 ⁄2" thick
• 2 medium zucchini, cut into
• 1 ⁄2" pieces
• 2 onions, roughly chopped
• 2 small eggplants, cut into 1⁄2" pieces
• 1 ⁄2 cup extra-virgin olive oil
• 1 ⁄2 cup chopped flat-leaf parsley

Preparation

Step 1

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