Baked Lamb with Vegetables

Baked Lamb with Vegetables is a hearty Lebanese dish that combines tender lamb with a medley of colorful vegetables, all infused with aromatic spices. This gluten-free meal is perfect for sharing and brings the warmth of Lebanese cuisine to your table.

Ingredients

• Lamb shoulder - 300 grams, cut into chunks
• Zucchini - 1 medium, sliced
• Carrot - 1 medium, sliced
• Bell pepper - 1 medium, diced
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Paprika - 1 teaspoon
• Cumin - 1 teaspoon
• Cinnamon - 1/2 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh parsley - 2 tablespoons, chopped (for garnish)
• Lemon - 1, juiced

Steps

1. Preheat the oven to 180°C (350°F).
2. In a large bowl, combine the lamb chunks with olive oil, garlic, paprika, cumin, cinnamon, salt, and black pepper. Mix well to coat the lamb evenly.
3. In a baking dish, layer the chopped onion, zucchini, carrot, and bell pepper at the bottom.
4. Place the marinated lamb on top of the vegetables.
5. Drizzle the lemon juice over the lamb and vegetables.
6. Cover the dish with aluminum foil and bake for 45 minutes.
7. Remove the foil and bake for an additional 15 minutes, or until the lamb is tender and the vegetables are cooked through.
8. Garnish with fresh parsley before serving.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 20 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 80 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• Rich in protein, supporting muscle growth and repair.
• Contains healthy fats from olive oil, which are beneficial for heart health.

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