This baked lamb and vegetables dish has a special place in my heart. My late maternal grandmother, Teta Fathiya, would make the most delicious sneeyet lahmeh (baked lamb and vegetables). Every other summer, we would visit overseas for two months; this was the first meal she always served us. The meat is incredibly tender. We would grab a fresh piece of bread to scoop the perfect bite of meat and veggies. This recipe tastes exactly like my teta’s baked lamb and vegetables. I cannot wait for you to try it.

What you will need to make this baked lamb and vegetables dish:

• Lamb- This is the primary ingredient for this meal. I used a Halal American lamb leg that was deboned and cut into 1-inch cubes. This will bake for 2 hours at 400 F, resulting in succulent tender lamb.
• Vegetables—This recipe is fantastic because it’s flexible. You can use whatever veggies you have on hand. Here are familiar favorites that are also more traditional for this meal: potatoes, zucchini, bell pepper, and tomatoes.
• Spices—You will need only salt, pepper, and allspice for this recipe. These spices accentuate the flavors of the lamb and veggies without being overpowering.

Why buy American Lamb?

Did you know that American Lamb is naturally nourishing? On average, a 3-ounce serving of American Lamb will give you half of your daily protein needs and 160 calories. It is super nutritious, too, being an excellent source of protein, zinc, iron, vitamin B12, and more.

And if you didn’t know, when you purchase American lamb, you directly benefit local farmers and ranchers dedicated to caring for the land and animals. American lamb is produced in every state in the U.S., so fresh, local lamb is available year-round. Choosing American Lamb will yield you a high-quality and nutrient-rich protein. You can always source certified American Lamb from both kosher and halal. If you want to learn more about the benefits, grazing methods, and where to find American Lamb near you, visit their website.

Other Lamb dishes you will love:

• Slow Roast Leg of Lamb
• Ouzi (spiced rice with peas, carrots, and lamb)
• Maqlouba (spiced upside-down lamb rice dish with vegetables)
• Zahra bi’laban (cauliflower yogurt lamb stew)
• Lamb Tagine

How to make this baked lamb and vegetable dish:

This recipe is super simple to follow and yields impressive results. You will find yourself making it often.

• First, you want to remove any gaminess from the American lamb. By searing it and removing the excess liquid that drips off the meat, you will eliminate any gamy flavor to your dish.
• Secondly, you achieve a nice sear on the lamb with a bit of oil in the same pot you started cooking it in.
• Once the sear is achieved, start building those flavors. Season the meat with salt and pepper.
• Add the onions, garlic, bell peppers, and zucchini. Season with salt, pepper, all spice, and tomato paste.
• Stir everything together and let it cook down for a few minutes. If you are using a pot like a Le Creuset, you can go ahead and add the tomatoes, jalapeno, and stock to this and place it in the preheated 400 F.
• If not using a Dutch oven, add this lamb and vegetable mixture to a baking pan, then add the tomatoes, jalapenos, and stock. Cover with aluminum foil and bake at 400 F for approx. 2 hours.

What is Sneeyet Lahmeh (Baked lamb and vegetables) best enjoyed with:

• Bread is the number one accompaniment for this dish, especially pita or taboon bread.
• Rice is another great addition to this recipe to make it even heartier; I suggest trying my Arab-style rice with vermicelli.
• Or grab a spoon and dig in!

Please Leave a Review & Rating

I cannot wait for you to try this easy Baked Lamb and vegetables recipe! If you try my recipes, please leave a star rating and/ or review in the comment section below. I love hearing from you. Feel free to leave any questions or comments below as well. You can share your remakes with me on my Instagram!