Lamb with Roasted Zucchini, Peppers, and Eggplant

• From: American Lamb Board

Ingredients

• 1/2 lb lamb shoulder, cut into thin strips

• 1 Tbs Worcestershire sauce

• 2 1/4 tsp salt, divided

• 1 1/4 tsp pepper, divided

• 4 Asian-style eggplants, sliced 1/2-inch thick

• 3 bell peppers, cut into 1-inch pieces

• 2 6 oz packages mushrooms, cut in half

• 2 large zucchini, sliced 1/2-inch thick

• 1 red onion, sliced into crescents

• 4 cloves garlic, finely chopped

• 1/4 cup fresh basil leaves, chopped

• 1 Tbs fresh oregano leaves, chopped

• 1/2 cup balsamic vinegar

• Oregano sprigs for garnish

What better way to consume bundles of healthy vegetables than with this amazing lamb recipe?

Directions

• In medium bowl combine lamb, Worcestershire sauce, 1/4 tsp salt, and 1/4 tsp pepper. Toss to coat. Cover and refrigerate for 30 minutes.
• In pan sprayed with olive oil cooking spray, combine eggplant, bell peppers, mushrooms, zucchini, onion, and garlic. Sprinkle with remaining 2 tsp salt and 1 tsp pepper.
• Spray vegetables with olive oil spray. Roast in 375°F oven for 15 minutes.
• Add basil and oregano and use spatula to stir vegetables. Spray vegetables with olive oil spray. Roast additional 15 minutes.
• Stir vegetables and spray with olive oil spray. Roast additional 15 minutes.
• During last 8 minutes of roasting, push vegetables to the side and place meat on pan in single layer and cook to desired degree of doneness: 145°F for medium-rare, 160°F for medium, and 170°F for well.
• Remove from oven, set meat aside.
• Pour vegetables into bowl. Immediately pour on balsamic vinegar, and toss vegetables to coat.
• Serve roasted vegetables in shallow bowls and top with lamb strips. Garnish with oregano sprigs.