Egyptian-style pot roast
0
Points®
Total time: 1 hr 12 min • Prep: 17 min • Cook: 55 min • Serves: 8 • Difficulty: Easy
Lamb and eggplant come together in this delicious take on pot roast. Juices from the lamb drip into the vegetables and infuse them with tantalizing flavor, while the diced tomatoes keep them moist. Baste the lamb with the broth and pan juices periodically, to keep the meat tender as well. This one pan dinner comes chock full of veggies, but consider adding a side salad of cucumber and radish to sneak in another serving. Or, prepare a rice pilaf or couscous to soak up the pan juices. The lamb is full flavored, whether cooked medium rare or more well done. For more well done lamb, roast as directed to medium rare, and then add 15 to 25 minutes roasting time, until the instant-read thermometer registers 160 degrees for medium or 170 degrees for well done. Slice leftover lamb thinly and tuck it into pita bread served with shaved red onion and a spoonful of the roasted vegetables for an amazing, gyro-inspired sandwich the next day.
Ingredients
Uncooked lean and trimmed lamb leg
2 pound(s), boneless, trimmed of all visible fat, then rolled and tied
Garlic
1 clove(s), cut in half
Table salt
1 tsp
Black pepper
½ tsp, freshly ground pepper
Uncooked eggplant
12 oz, 2 (6-ounce)
Uncooked baby potatoes
2 pound(s), very small, scrubbed and halved
Uncooked string beans
1 pound(s), fresh, trimmed
Uncooked zucchini
2 medium, thinly sliced
Canned beef broth
2 cup(s), low sodium
Canned diced tomatoes
14½ oz
Instructions
1
Preheat the oven to 375°F.
2
Rub the lamb all over with the cut side of the garlic. Sprinkle the lamb with 1⁄2 teaspoon of the salt and 1⁄4 teaspoon of the pepper. Put the lamb in the center of a large heavy roasting pan.
3
Peel the eggplant. Cut lengthwise in half then crosswise into 1/2-inch-thick slices. Place the eggplant, potatoes, green beans, and zucchini in separate piles around the lamb. Sprinkle the vegetables with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Pour the broth into the pan. Spoon the tomatoes over the vegetables.
4
Braise lamb and vegetables, uncovered, basting occasionally with the pan juices, until an instant-read thermometer inserted in the center of the lamb registers 145°F for medium-rare and the vegetables are very tender, 45–55 minutes. Slice the lamb, arrange on a platter, then surround with the vegetables. Yields 1⁄8 of lamb and vegetables per serving.
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