Lamb Casserole With Tomatoes and Zucchini
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?
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.
This recipe doesn’t state how many tomatoes do you need. It also doesn’t say how high the temperature should be in the oven.
Thanks so much, Ronni! You’re quite right. Now it’s all fixed.
Thank you Andre It’s delicious!