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Ingredients
For the Lamb:
– 1-2 pounds lamb shoulder or shanks
– 2 carrots, chopped
– 2 celery stalks, chopped
– 2 cloves garlic, minced
– 1 large onion, chopped
– 4 cups lamb or chicken broth
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– Salt and pepper, to taste
For the Potatoes:
– 2-3 large potatoes, peeled and chopped into 1-inch cubes
– 2 tablespoons olive oil
– Salt and pepper, to taste
– Optional: garlic powder, paprika, or other seasonings of your choice
For the Broccoli:
– 1-2 bunches broccoli, trimmed
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Optional: lemon wedges, for serving
Instructions
Step 1: Boil the Lamb
1. In a large pot or Dutch oven, combine lamb, carrots, celery, garlic, onion, broth, thyme, and rosemary.
2. Bring to a boil, then reduce heat to medium-low and simmer for 1 1/2 to 2 hours, or until lamb is tender.
3. Season with salt and pepper to taste.
Step 2: Roast the Potatoes
1. Preheat oven to 425°F (220°C).
2. In a bowl, toss potatoes with olive oil, salt, and pepper until they’re evenly coated.
3. If desired, add garlic powder, paprika, or other seasonings and toss to combine.
4. Spread potatoes in a single layer on a baking sheet.
5. Roast for 20-25 minutes, or until potatoes are tender and golden brown.
Step 3: Roast the Broccoli
1. Toss broccoli with olive oil, salt, and pepper in a bowl until it’s evenly coated.
2. Spread broccoli in a single layer on a baking sheet.
3. Roast in the oven with the potatoes for 10-15 minutes, or until tender and slightly caramelized.
Step 4: Serve
1. Slice the boiled lamb into thick slices.
2. Serve with roasted potatoes and broccoli.
3. If desired, squeeze lemon wedges over broccoli.
Nutrition Information (per serving)
– Calories: 540
– Protein: 35g
– Fat: 24g
– Saturated Fat: 8g
– Cholesterol: 60mg
– Carbohydrates: 40g
– Fiber: 5g
– Sugar: 5g
– Sodium: 450mg
Tips and Variations
– Use lamb broth instead of chicken broth for added flavor.
– Add other aromatics like bay leaves or cloves to the lamb pot.
– For a crisper potato exterior, try roasting at a higher temperature (450°F/230°C) for a shorter time (15-20 minutes).
– Substitute other vegetables like carrots, Brussels sprouts, or sweet potatoes for the broccoli.