Mediterranean Lamb Vegetable Bake
This Mediterranean Lamb Vegetable Bake is a low-fuss hearty meal that's baked in the oven. The Vegetables and lamb are cooked in a rich and savoury tomato sauce for a delicious meal your family will love.
Ingredients
- 1 lb of Lamb cut into 4 pieces
- 1 tablespoon baharat
- 1 Onion sliced
- 2 Potatoes halved and sliced
- ½ large Eggplant or 1 small Italian ½ inch slices, then quartered
- 1 cup Zucchini halved and sliced ½ inch
- 1 Roma Tomato halved and sliced ½ inch
- 1 Green pepper sliced
Tomato Sauce:
- ½ cup of passata sauce
- 1 and ½ cup water
- 2 tablespoon olive oil
- 3 Garlic cloves crushed
- 2 teaspoon Baharat
- 1 teaspoon Tumeric ground
- ¼ teaspoon cayenne
- ½ teaspoon pomegranate molasses
- 1 and ½ teaspoon salt
Instructions
- Preheat oven to 375ºF
- Place all of the cut vegetables in a baking dish⏤9x13 or a medium-sized circular dish.
- Add the lamb on top of the vegetables, and then add the peppers.
- In a large measuring cup, add the passata, water, olive oil, garlic, and spices. Mix then pour over the vegetables and lamb.
- Cover the baking tray with foil and bake for 1 hour.
- After 1 hour of baking, remove from the oven, then remove the foil. Using a large spoon, carefully mix the vegetables and lamb, try to avoid breaking the vegetable as much as possible. (If you notice it's really dry, add ½ cup of water to thin out the mixture-you're looking for a stew constancy)
- Place the tray back into the oven without foil and continue baking for 30 minutes or until the lamb is fork-tender.
- Once the lamb is tender, remove from the oven. Mix to distribute the sauce over the veggies and meat.
- Serve and enjoy!