Description
This One-Pan Lamb & Veggie Dinner is the perfect answer to a restaurant-worthy meal, but made from the comfort of home. Tender oven-roasted lamb pairs perfectly with sweet carrots, juicy tomatoes, and caramelized red onions in this simple, one-pan meal. Infused with herbs and slow-baked to perfection, it’s a cozy, flavorful dish that’s perfect for a hearty weeknight dinner or a relaxed weekend roast.
Ingredients
Scale
- 2 pounds meat of choice
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 Tablespoon Italian seasoning
- 1 Tablespoon paprika
- Drizzle of olive oil
- 1 red onion, sliced
- 2 pound carrots, halved
- 1 large tomato, cut into chunks
- 1 Tablespoon walnuts
- 1 cup vegetable stock
- 1 Tablespoon oregano
- Freshly chopped parsley for garnish
Instructions
- Preheat oven to 350°F. In a large mixing bowl, season the meat with 1 teaspoon salt, 1 teaspoon black pepper, Italian seasoning, and paprika. Drizzle with olive oil and use your hands to rub the mixture thoroughly all over the meat. Set aside.
- In a large oven-safe baking dish, toss all of the cut vegetables with veggie stock, walnuts, the remaining salt and pepper, and oregano. Mix all together and arrange in an even layer.
- Heat 1 Tablespoon olive oil over medium heat in a large pan. Once the oil is simmering, add the meat and cook until browned all over, about 2 minutes on each side.
- Remove the meat from the pan and transfer to the baking dish with the veggies, nestling the pieces there. Cover with aluminum foil and bake in the oven for an hour and a half, or until the vegetables are soft and the meat reaches an internal temperature of 165°F.
- Cover the baking dish with aluminum foil and bake in the oven for an hour and a half. Remove from the oven, garnish with chopped parsley, and serve immediately.
- Prep Time: 20
- Cook Time: 90
