Pecora e Verdure with Herb-infused Lamb and Seasonal Vegetables

Ingredients

• 500g (1.1 lb) lamb, cut into cubes 500g (1.1 lb) lamb, cut into cubes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped 1 tablespoon fresh thyme, chopped
• Salt and pepper, to taste Salt and pepper, to taste
• 1 zucchini, sliced 1 zucchini, sliced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced 1 yellow bell pepper, sliced
• 1 eggplant, sliced 1 eggplant, sliced
• 1 onion, sliced 1 onion, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 35g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the lamb, olive oil, minced garlic, rosemary, thyme, salt, and pepper. Mix well and let it marinate for at least 30 minutes.
2. 2.
   Heat a large skillet over medium-high heat. Add the marinated lamb and cook until browned on all sides, about 5 minutes. Remove the lamb from the skillet and set aside.
3. 3.
   In the same skillet, add the sliced zucchini, bell peppers, eggplant, and onion. Sauté until the vegetables are tender and slightly caramelized, about 8-10 minutes.
4. 4.
   Return the lamb to the skillet and add the diced tomatoes. Cook for an additional 5 minutes, allowing the flavors to meld together.
5. 5.
   Serve the Pecora e Verdure hot, garnished with fresh parsley.

Treat your ingredients with care...

• Lamb — For the best results, choose lean cuts of lamb and trim any excess fat before marinating. This will ensure a tender and flavorful meat.
• Fresh herbs — Opt for fresh rosemary and thyme to infuse the lamb with their aromatic flavors. If you don't have fresh herbs, you can use dried herbs, but reduce the quantity by half.

Tips & Tricks

• To enhance the flavors, you can add a splash of balsamic vinegar or a squeeze of lemon juice to the dish just before serving.
• If you prefer a spicier kick, you can add a pinch of red pepper flakes to the marinade or sprinkle some chili powder over the cooked lamb and vegetables.
• Feel free to customize the vegetable selection based on what is in season or your personal preferences.
• For a complete meal, serve Pecora e Verdure with a side of crusty bread or steamed rice.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Pecora e Verdure is best served hot, allowing the flavors to meld together. Garnish each plate with a sprinkle of fresh parsley to add a pop of color and freshness.

Presentation advice

Arrange the herb-infused lamb and sautéed vegetables on a large serving platter, allowing the vibrant colors to shine through. The dish can also be served individually on plates, with the lamb placed on top of the caramelized vegetables for an elegant presentation.