Roasted Lamb with Vegetables
Easter Recipes Vegetables Meat Dishes Oven Recipes Lamb Retete Fitness
A huge tray filled with everything, with meat and various vegetables arranged separately, so that at the end everyone can choose what and how much they want from it. A recipe for the whole family.
I found the recipe on this wonderful site with Cypriot recipes. Good lamb can be found at halal butcher shops. That's where I also got the flatbreads.
Ingredients
750g lamb leg (or young lamb)
2 tablespoons sweet pepper paste
1.5 teaspoons sweet paprika
1 teaspoon chili flakes (or 1 heaping teaspoon ground pepper in oil)
2 teaspoons dried oregano
1 teaspoon crushed dried mint
50ml milk
1 smaller zucchini
1 smaller eggplant
2 medium onions
2 red peppers (I used kapia)
2 medium potatoes
2 medium tomatoes (or cherry tomatoes)
10 garlic cloves
4 tablespoons olive oil
salt, black pepper
For serving
6-7 Lebanese flatbreads (store-bought or homemade)
300g Greek yogurt
Servings: 6-7
How to prepare roasted lamb with vegetables
- Cut the meat into 2-3 cm cubes and mix with the pepper paste, paprika, chili, 1 teaspoon of oregano, mint, 2 tablespoons of oil and milk. Let the meat marinate in the refrigerator for at least 2 hours. When you want to prepare it, take it out to come to room temperature. Then add 1 teaspoon of salt and plenty of freshly ground pepper and mix well.
- Cut all vegetables into pieces/cubes of about 2-3 cm and keep them separate. Cut cherry tomatoes in half. Leave the peeled garlic whole. Add a little salt to each group of vegetables and mix.
- Grease the bottom of a large tray well (as big as will fit in your oven; about 50-60 cm diameter; I used a paella pan).
- Place the meat in the center of the tray. Insert the garlic cloves between the pieces of meat. Around the edge, all around the meat, arrange mounds of vegetables alternating colors so it looks as nice as possible (I started with peppers, then zucchini, potatoes, tomatoes, eggplant and onion). It's important to fill the entire space in the pan and pile the vegetables up, because they will reduce in volume while in the oven.
- Sprinkle the vegetables with black pepper, remaining oregano and brush their surface with the remaining oil (about 1 tablespoon).
- Cover the contents of the tray with parchment paper and bake at 200C for 1 hour.
- Remove the tray from the oven. Increase the oven temperature to 230C. Brush the surface of the meat and vegetables with the flavorful juices from the tray. Put the tray back in the oven, this time without paper. Leave until the vegetables brown nicely and the sauce on them reduces (about 25-30 minutes).
- Serve immediately as follows: take a flatbread and press it over the vegetables and meat to soak up the sauce. Place the flatbread with the soaked side up. Fill the flatbread with whatever you want from the tray, add pieces of meat and then add a little of whatever vegetables you like. If desired, add yogurt on top. Roll it up like a shawarma and serve immediately.
