Baked Lamb and Vegetables

Ingredients

• 907 g (2 lb)Boneless lamb leg, cut into 2.5 cm pieces
• 30 ml (2 tbsp)Olive oil
• 1 largeOnion, finely chopped
• 5Garlic cloves, finely chopped
• 2Bell peppers, any colours, diced
• 1Courgette, chopped
• 15 ml (1 tbsp)Tomato purée
• 10 ml (2 tsp)Salt
• 5 ml (1 tsp)Black pepper
• 7.5 ml (½ tbsp)Allspice
• 2 largeTomatoes, chopped
• 1Jalapeño, halved
• 240 ml (1 cup)Vegetable stock

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F).

2. 2

   Cook the lamb

   Heat 15 ml (1 tbsp) of the olive oil in a pot and add the lamb. Sauté for 5–10 minutes, until the meat releases its juices, then discard the liquid.

3. 3

   Brown and season

   Add the remaining olive oil and sauté over medium-high heat for a few minutes until the lamb is golden. Season with salt and black pepper.

4. 4

   Add the vegetables

   Stir in the onion, garlic, bell peppers and courgette. Season with salt, pepper and allspice, then cook for a few minutes to soften the vegetables.

5. 5

   Stir in purée

   Add the tomato purée and stir to combine. Transfer the lamb and vegetable mixture to a baking dish.

6. 6

   Add tomatoes

   Scatter the chopped tomatoes through the baking dish and add the halved jalapeño.

7. 7

   Pour in stock

   Pour the vegetable stock over the lamb and vegetables, then cover the dish with aluminium foil.

8. 8

   Bake until tender

   Bake in the preheated 200°C (400°F) oven for 1 hour 50 minutes. Remove the foil and bake for a further 10 minutes.

9. 9

   Serve warm

   Check that the lamb and vegetables are tender, then serve with fresh pita for scooping.

What is baked lamb and vegetables?

This is a slow-baked combination of lamb, vegetables and stock, seasoned with allspice and black pepper. It draws on the broad flavours of Arab home cooking, where lamb and aromatic spices are often brought together in satisfying shared meals.

Here, the lamb is browned before baking, while tomatoes and stock provide moisture for the long, covered cook. The result is tender meat and vegetables that soften into a rich, spoonable dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 38g protein, 10g carbs, 24g fat.

Most of the protein comes from the lamb, which also contributes much of the fat; the olive oil adds more fat. The vegetables and tomatoes provide most of the carbohydrates, with the pita or rice adding more if served. For a balanced plate, pair a moderate portion with plenty of vegetables and choose either pita or rice.

Why brown the lamb first?

Juices first: the initial sauté lets the lamb release liquid, which the method asks you to discard. This clears the pot before the meat is browned in oil.

Golden surface: give the lamb a few minutes over medium-high heat after adding the remaining oil. Browning adds savoury flavour, though the pieces do not need to cook through at this stage.

Build the flavour base

Vegetables: onion, garlic, peppers and courgette cook briefly with the lamb before baking. This gives them a head start without asking them to hold their shape through the entire oven time.

Allspice and tomato purée: the spice brings a warm note, while purée adds concentrated tomato flavour. Stir the purée through well so it coats the mixture before it goes into the baking dish.

Keep the lamb moist

Covered baking: foil traps steam as the lamb cooks slowly with the stock and tomatoes. Keep the dish covered for the first 1 hour 50 minutes, as directed.

Final finish: uncover for the last 10 minutes. The lamb should be tender and the vegetables soft; if the meat is not yet tender, cover it again and continue baking until it is.

Choose your heat level

Jalapeño: the recipe uses one halved pepper, which adds a little heat as it bakes. Leave it whole in the dish for a gentler result, or break it up at the table if you want more heat.

Seasoning: salt is added at more than one point in the method. As the stock may also be seasoned, taste the finished sauce before adding any extra.

Serve it with something to scoop

Pita: fresh pita is the suggested pairing and works well for scooping up the tender vegetables and sauce. Warm it just before serving.

Rice: plain rice is another easy option, especially if you want a base to catch the cooking juices. Add a fresh salad or simply dressed greens alongside for contrast.

Recipe notes & tips

• Cut the lamb into evenly sized pieces so they cook at a similar rate.
• Use a pot that gives the lamb room to brown rather than crowding the pieces.
• Discard the released liquid before adding the remaining oil for searing.
• Cover the baking dish securely with foil to help retain moisture.
• Check the lamb for tenderness before serving and continue baking covered if needed.
• Taste the sauce before adding extra salt, particularly if your stock is already seasoned.

Variations

• Milder heat: omit the jalapeño for a gentler dish.
• More heat: finely chop the jalapeño and stir it through the vegetables.
• Extra herbs: scatter chopped parsley over the dish just before serving.
• Rice pairing: serve over cooked rice to catch the tomato and stock juices.
• Pita pairing: warm the pita and serve it alongside for scooping.

Common mistakes to avoid

• Crowding the pot: the lamb can steam instead of browning; sear it in batches if needed.
• Skipping the liquid discard: remove the juices released during the first sauté before adding the remaining oil.
• Under-covering the dish: a loose foil cover can let too much moisture escape; seal it over the baking dish.
• Uncovering too early: keep the dish covered for the full 1 hour 50 minutes before the final 10-minute finish.
• Serving tough lamb: check tenderness before serving and return it to the oven, covered, if it needs more time.
• Over-salting: stock can contribute salt, so taste the finished sauce before seasoning further.

How to store

Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat until steaming hot throughout, in a covered pan over a gentle heat or in the microwave, adding a splash of water or stock if the sauce has thickened.

Frequently asked questions