Prep Time
10 MIN
Cook Time
2 HRS
Total Time
2 HRS, 10 MIN
Servings
4
Ingredients
2 lbs Boneless Lamb chunks 1 inch pieces of deboned American lamb leg
2 tbsp Olive oil
1 Large onion, finely chopped
5 Garlic cloves, finely chopped
2 Bell peppers, colored, diced
1 Zucchini, chopped
1 tbsp Tomato paste
2 tsp Salt
1 tsp Black pepper
1/2 tbsp Allspice
2 Large tomatoes, chopped
1 Jalapeno, halved
1 cup Vegetable stock
Directions
First, preheat the oven to 400 F.
2. In a pot, add a tbsp of olive oil along with the American lamb pieces. Saute for 5-10 minutes until the
meat releases its own juice. Once that happens, get rid of the liquid residue.
3. Add the rest of the olive oil to the meat and saute on medium-high heat for a few minutes to
achieve a golden sear. Season the lamb with salt and pepper.
4. At this point, add the diced onions, garlic, bell pepper, and zucchini. Season with salt,
peppe,and allspice and let this cook down for a few minutes.
5. Add the tomato paste and stir everything together. Add this lamb and vegetable mix to a
baking dish.
6. Add the cubed tomatoes to the baking dish, scattering it throughout. Also, place the halved
jalapeno to this to add a bit of a heat.
7. Pour the vegetable stock over lamb and vegetables then cover with aluminum foil.
8. Bake in the preheated 400 F oven for 1 hour 50 minutes and then uncovered for 10 minutes.
9. The lamb and vegetables should be tender and flavorful. This is best served with fresh pita toscoop up all the deliciousness!
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
