Slow Roasted Lamb and Vegetables
6 lamb shoulder chops or one rack of lamb, trimmed and cut into individual chops
2 tsp Spice Tree Organics Lebanese Seven Spice
½ Tsp ground cumin
1 cup string beans, trimmed
1 cup okra
6 cloves garlic, minced
2 medium tomatoes, sliced ½" thick
1 medium zucchini, cut into ½" pieces
1 potato, diced into ½" pieces
2 medium onions, diced
1 medium eggplant, cut into ½" pieces
½ cup extra-virgin olive oil
½ cup chopped flat-leaf parsley
Salt, to taste
- Preheat the oven to 325°.
- In a large casserole dish, mix all the vegetables with the oil, parsley, 1 tsp Spice Tree Organics Lebanese Seven Spice, and salt.
- In a small bowl, mix the remaining 1 tsp Spice Tree Organics Lebanese Seven Spice with ½ tsp cumin, and ½ tsp salt. Season the lamb on both sides with the spices.
- Lay the lamb over the vegetables in the casserole dish. Place in the oven and cook, covered, for one hour, and uncovered for the last hour. Serve with white rice, or with a bulgur pilaf.