Description
Fall-apart tender lamb slow-roasted with potatoes and peppers in rich Mediterranean herbs—pure comfort food.
Ingredients
Scale
- 2 lbs Lamb shoulder or leg chunks
- 1 lb Baby potatoes
- 2 Red bell peppers
- 4 cloves Garlic
- 1 Red onion
- 2 tbsp Olive oil
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 1 tsp Lemon zest
- 2 tbsp Tomato paste
- 2 cups Beef or lamb stock
- Salt to taste
- Black pepper to taste
Instructions
- Preheat oven to 325°F (165°C) and heat olive oil in a heavy Dutch oven.
- Season lamb generously and brown on all sides; remove and set aside.
- Sauté garlic and onion until fragrant; stir in tomato paste.
- Add potatoes, peppers, rosemary, thyme, and lemon zest.
- Return lamb to the pot and pour in stock to halfway cover.
- Cover and roast for 2½ hours until lamb is meltingly tender.
- Uncover for the last 15 minutes to deepen color; rest briefly before serving.
Notes
- For best results, use fresh herbs.
- Let the lamb rest before slicing to retain juices.
- This dish pairs well with a side of crusty bread.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Oven Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg