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Wednesday, October 7, 2009

Vegetable-Lamb Bake

Get Ready for Autumn! Dust off your roasting pans and crank-up your ovens!

Before you know it, most of you will be wearing sweaters and turning on your heaters. To prepare for the season, I’ve been digging through some of Nanny’s wonderful cold-weather dishes to share with you.

Here’s a vegetable-meat dish you can eat hot, or leaving out the meat, at room temperature. Either way, I think you’ll really enjoy it.


Vegetable-Lamb Bake**

1 lb. stewing lamb, cut into cubes
5 medium zucchini, washed & peeled
1 large bell pepper (green, red, or orange), cut into chunks
1 medium onion, sliced
3 cloves garlic, chopped
½ lb. green beans or Italian pole beans, trimmed and cut in half
1 bunch parsley, washed & chopped
1- 15 oz can stewed tomatoes
½ of 6 oz. can tomato paste diluted with 1 cup water or lamb broth
¼ cup olive oil
1 tsp. dried oregano
Salt and pepper to taste

One day in advance:
1. Cook lamb cubes in enough lightly salted water to cover meat. With pot lid tilted, cook for about 1 hour or until meat is tender. Remove meat from lamb broth, cover and refrigerate.
2. Strain lamb broth, cover and refrigerate.

Next day:

1. Discard any fat which has risen to the top of lamb broth.
2. Measure 1 cup of the lamb broth to use in the recipe. Freeze any extra broth for later use.
3. Cut zucchini lengthwise, then into ½ inch - half circles.
4. In a large roasting pan, combine lamb cubes, all of the cut vegetables, stewed tomato, tomato paste, oil, and seasonings. Mix together.
5. Preheat oven to 375°F.
6. Cover pan with foil; bake for 1 hour. Uncover and continue to bake for an additional 30 to 45 minutes or until all vegetables are tender.
7. Serve with rice or bulgur pilaf. Crusty bread is a MUST for dipping!


** SPECIAL NOTE: This recipe can be made without lamb. If making without lamb, the Vegetable Bake can be served at room temperature.

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