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Egyptian-style pot roast

5
Points®
Total Time
1 hr 12 min
Prep
17 min
Cook
55 min
Serves
8
Difficulty
Difficult
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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