Turkish · Dinner
Baked Lamb and Vegetable Casserole (Gluten-Free)
Bone-in lamb shoulder braised beneath potatoes, peppers, tomatoes, and onions in a paprika-tomato broth with garlic and oregano. Slow-baked in one dish until the meat pulls apart and vegetables turn tender. A gluten-free casserole served straight from the pan with pan juices spooned over.
$7
20 minsPrep
95 minsCook
115 minsTotal
MediumLevel
Nutrition per serving
598Calories
41.2gProtein
35.3gFat
30.1gCarbs
11.1gSugar
6.7gFiber
797mgSodium
138mgChol
12.6gSat Fat
1342mgPotassium
92mgCalcium
5.2mgIron
2.5mcgVitamin B12
86mgVitamin C
gluten-free
protein-rich
high-fiber
gluten-free
Instructions
1
Prep
Preheat oven to 350F (175C). Cut lamb shoulder, potato, peppers, tomato, and onion into chunks. Mince garlic and chop parsley.
2
Sear
Heat olive oil in an oven-safe casserole over medium-high heat and brown lamb chunks on all sides for 5 minutes until deeply browned.
3
Sauté
Add onion and garlic to the same dish over medium heat; cook 2 minutes, stirring, until onion softens and turns translucent.
4
Build
Stir tomato paste and paprika into the dish, cook 1 minute. Add potato, peppers, tomato, canned tomatoes, stock, bay leaf, oregano, salt, and pepper; nestle lamb among vegetables.
5
Braise
Cover and bake at 350F (175C) for 75–85 minutes until lamb pulls apart easily and potatoes are soft when pierced.
6
Rest
Remove from oven and let stand uncovered for 10 minutes so the sauce thickens slightly.
7
Plate
Discard bay leaf. Spoon lamb, vegetables, and sauce onto a plate. Finish with parsley scattered over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz424g, bone-in lamb shoulder
- 22 small potato (240g)
- 11 green bell pepper (120g)
- 11 red bell pepper (120g)
- 11 tomato (120g)
- 11 onion (200g)
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp tomato paste
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 1/2 cup120ml vegetable stock
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp paprika
- 1 tsp1 tsp dried oregano
- 22 bay leaf
- salt, to taste
- black pepper, to taste
- 2 tbsp2 tbsp parsley
