Name: One Pot Baked American Lamb Shoulder Slices & Potatoes
Yield: 1 servings
Ingredients: 2 tbsp Olive oil; 3 American lamb shoulder, sliced into thick slices; 1.50 tsp Kosher salt; 2 tsp Black pepper; 1 tsp Ground nutmeg; 1.50 tsp Allspice; 1 tsp Turmeric; 2 tsp Dried oregano; 1 tsp Cinnamon; 2 Onions, finely diced; 5 Garlic, minced; 2 Canned diced tomatoes, with juices; 0.50 cup Stock - beef, chicken, or veggie; 3 Russet potatoes, peeled & sliced into rounds; 3 Fresh rosemary; 1 tsp Salt; 1 Onion, sliced; 1 Bell pepper, sliced

CategoryLamb Shoulder

Recipe provided by TWO PURPLE FIGS, courtesy of the American Lamb Board (One Pot Baked American Lamb Shoulder Slices and Potatoes | American Lamb).

Yields1 Serving

2 tbsp Olive oil

3 American lamb shoulder, sliced into thick slices

1.50 tsp Kosher salt

2 tsp Black pepper

1 tsp Ground nutmeg

1.50 tsp Allspice

1 tsp Turmeric

2 tsp Dried oregano

1 tsp Cinnamon

2 Onions, finely diced

5 Garlic, minced

2 Canned diced tomatoes, with juices

0.50 cup Stock - beef, chicken, or veggie

3 Russet potatoes, peeled & sliced into rounds

3 Fresh rosemary

1 tsp Salt

1 Onion, sliced

1 Bell pepper, sliced

Preheat the oven to 375 degrees.

In a sheet pan, season the lamb slices with spice and toss it well.

Over medium high heat, preheat a sauce pan with the olive oil. Add the seasoned lamb, onions and garlic. Sauté for 3 minutes and cook for another 40 minutes until the lamb juices have evaporated.

Add in the tomatoes, potatoes, salt and toss them well with the lamb slices. Add the fresh rosemary sprigs, cover the pan and roast int he oven for about 1 hour until the potatoes and lamb are tender. If there’s still some liquid in the pan, you can remove the cover and let it roast for 15 extra mins until it dries out a little. There will be some sauce at the bottom of the pan which is perfect for mopping with bread or serving over rice! Or just serve with a salad for a lower carb meal. Enjoy

Ingredients