SERVES 4INGREDIENTS4 (10-oz.) lamb shoulder chopsKosher salt and freshly ground black pepper,
to taste 8 oz. green beans, trimmed8 oz. okra6 cloves garlic, smashed2 medium tomatoes, sliced ½" thick 2 medium zucchini, cut into ½" pieces2 onions, roughly chopped2 small eggplants, cut into ½" pieces½ cup extra-virgin olive oil½ cup chopped flat-leaf parsleyINSTRUCTIONS1. Heat oven to 325°. Season lamb with salt and pepper; set aside.
2. Put green beans, okra, garlic, tomatoes, zucchini, onions, and eggplants into a large roasting pan. Add oil, season with salt and pepper, and toss to combine. Arrange lamb over top. Cover dish with....read more