Name: Lamb Casserole with Tomatoes and Zucchini
Total time: 50 min
Yield: 4
Cuisine: Fusion
Ingredients: 2 tablespoons of vegetable oil; 2 onions, chopped; 1 teaspoon thyme; 2 garlic cloves; 12 ounces of lamb breast, sliced in large chunks; salt; pepper; 3 tomatoes, sliced; 1 zucchini, sliced; 1 tablespoon olive oil; 1 tablespoon parsley, chopped

Lamb Casserole With Tomatoes and Zucchini

Difficulty:

Basic

minutes

Servings:

Lamb is one of those meats that we don’t get to cook on a daily basis, that is why when we do it, it’s best to get the most out of it. And what better way to do it than roasting the lamb on a bed of caramelized onions, next to some delicious roasted tomatoes and zucchini?

Nutritional Chart

Calories: 281 kCal / serving

Proteins:
Fats:
Carbs:

10 g
16 g
20 g

Ingredients Needed for Lamb Casserole With Tomatoes and Zucchini

2 tablespoons of vegetable oil
2 onions, chopped
1 teaspoon thyme
2 garlic cloves
12 ounces of lamb breast, sliced in large chunks
salt
pepper
3 tomatoes, sliced
1 zucchini, sliced
1 tablespoon olive oil
1 tablespoon parsley, chopped

How to Make Lamb Casserole With Tomatoes and Zucchini

Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
Add the onion, garlic, and thyme and cook them until slightly brown, then transfer them to a baking dish.
Heat the remaining vegetable oil in a skillet over medium heat. Add the diced lamb, and season it with salt and pepper. Cook it until golden on both sides, around 4-6 minutes.
Place the tomato and zucchini slices on top of the lamb.
Slide the tray into the oven for the next 35 minutes at 360ºF/180ºC.