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Saneeyeh Bil Fern

July 5, 2016

This Armenian inspired dish from Saveur, October 2010 ed. brings flavors to the table that many Americans may have yet to experience.  To our surprise, the vegetables are actually the prize of this unique dish.  Thank you Kevin for making this and thank you Kickstarter Backers for backing this dish.


2 (1o oz) Lamb shoulder chops or 2 (12 oz) lamb leg steaks

Kosher salt and ground black pepper to taste

8 oz. fresh green beans

8 oz. fresh okra (if available)

6 cloves garlic, smashed

2 medium tomatoes, sliced 1/2 inch thick  (we used grape tomatoes)

2 medium zucchini squash, sliced into 1/2 inch pieces

2 onions, sliced (we used one)

2 small eggplants, cut into 1/2 inch pieces

Himalayn salt to taste

1/2 c. extra virgin olive oil

1/2 c. Italian parsley


Heat oven to 325 degrees F.  Season lamb with salt and pepper.  Set aside.  Place vegetables, including onions and garlic, in a roasting pan. Add oil, season with salt and pepper, and toss to combine.  Arrange lamb over top.  Cover dish with foil and roast for 1 hour.  Remove foil and roast an additional hour.  Remove dish from oven and sprinkle with Italian parsley.


From → lamb, main course, meat

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