YOUR SOLIN GENERATED RECIPE
Tender Spiced Lamb with Braised Vegetables
Savor the rich, aromatic flavors of spiced lamb beautifully paired with a medley of braised vegetables. This dish features tender, juicy lamb seared to perfection and then gently braised with carrots, red bell pepper, zucchini, and a hint of onion, all infused with warming spices. A drizzle of olive oil brings it all together in a delightful, nutrient-packed meal.
INGREDIENTS
6 ounces Lamb Leg (Braised)
1 small Carrot
1/2 Red Bell Pepper
1/2 cup sliced Zucchini
1/4 small Onion
1 teaspoon Olive Oil
1 teaspoon Garlic Powder
1 teaspoon Ground Cumin
Salt & Black Pepper to taste
PREPARATION
Pat the lamb dry and season generously with salt, black pepper, garlic powder, and ground cumin.
Heat olive oil in a heavy skillet or Dutch oven over medium-high heat until shimmering. Sear the lamb on all sides until browned, about 2 minutes per side.
While the lamb is browning, chop the carrot into thin rounds, slice the red bell pepper into strips, cut the zucchini into half-moons, and finely slice the onion.
Once the lamb is seared, remove it temporarily and add the chopped onion into the skillet. Sauté until softened, then add the carrot, red bell pepper, and zucchini.
Return the lamb to the skillet, nestling it among the vegetables. Lower the heat, cover, and let everything braise for about 15-20 minutes until the lamb is tender and the vegetables are infused with the spices.
Taste and adjust seasoning with additional salt and pepper if needed before serving.