Penn Herb Wellness Guide
Lamb with Roasted Zucchini, Peppers, and Eggplant
Ingredients
- 1/2 lb lamb shoulder, cut into thin strips
- 1 Tbs Worcestershire sauce
- 2 1/4 tsp salt, divided
- 1 1/4 tsp pepper, divided
- 4 Asian-style eggplants, sliced 1/2-inch thick
- 3 bell peppers, cut into 1-inch pieces
- 2 6 oz packages mushrooms, cut in half
- 2 large zucchini, sliced 1/2-inch thick
- 1 red onion, sliced into crescents
- 4 cloves garlic, finely chopped
- 1/4 cup fresh basil leaves, chopped
- 1 Tbs fresh oregano leaves, chopped
- 1/2 cup balsamic vinegar
- Oregano sprigs for garnish
Directions
- In medium bowl combine lamb, Worcestershire sauce, 1/4 tsp salt, and 1/4 tsp pepper. Toss to coat. Cover and refrigerate for 30 minutes.
- In pan sprayed with olive oil cooking spray, combine eggplant, bell peppers, mushrooms, zucchini, onion, and garlic. Sprinkle with remaining 2 tsp salt and 1 tsp pepper.
- Spray vegetables with olive oil spray. Roast in 375F oven for 15 minutes.
- Add basil and oregano and use spatula to stir vegetables. Spray vegetables with olive oil spray. Roast additional 15 minutes.
- Stir vegetables and spray with olive oil spray. Roast additional 15 minutes.
- During last 8 minutes of roasting, push vegetables to the side and place meat on pan in single layer and cook to desired degree of doneness: 145F for medium-rare, 160F for medium, and 170F for well.
- Remove from oven, set meat aside.
- Pour vegetables into bowl. Immediately pour on balsamic vinegar, and toss vegetables to coat.
- Serve roasted vegetables in shallow bowls and top with lamb strips. Garnish with oregano sprigs.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.