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Roast with vegetables and meat

Roast with Vegetables and Meat

Simple but very tasty, made with lean meat! This roast with vegetables and lamb is cooked on the stovetop in a covered Dutch oven. It comes out very filling — a hearty, homey, complete dish, perfect for a family dinner.

naniki

Recipe author

Composition / ingredients

Servings:

Lamb (I'm using lamb here, but you can use any meat: pork, beef, chicken, etc.)

600

Potatoes

600

Onion

Carrots

0.5

Bell pepper

Tomatoes

Sunflower oil

Ground black pepper

Salt

Oregano

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 8 g

Fats 30 % 7 g

Carbohydrates 35 % 8 g

122 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make a roast with vegetables and meat? Gather the ingredients you'll need. For the lamb you can use boneless tenderloin or a bone-in cut. As you can see, I'm using the rib section. Wash the vegetables thoroughly, then dry and peel them — a vegetable brush comes in handy for this. Trim, rinse, and pat the meat dry.
Step 2:

If needed, cut the meat off the bones. Set a Dutch oven or a heavy-bottomed pot of a suitable size on the stove. Brown the meat in it with the vegetable oil until a golden crust forms.
Step 3:

Cut the prepared vegetables — the carrot and onion — into medium cubes. I don't recommend chopping them too finely, or everything will turn to mush as it cooks.
Step 4:

Gradually add the vegetables to the browning meat, stirring so nothing scorches. Keep cooking everything together for about ten minutes.
Step 5:

Cube a ripe tomato and add it to the pot with the rest of the ingredients. Fry everything together briefly, then pour in boiling water — enough to cover all the contents of the pot. Simmer everything at a gentle boil over low heat for about 40 minutes, with the lid on. At the end, salt to taste and add the spices. Oregano, thyme, mint, and fennel all pair well with the meat.
Step 6:

Now for the potatoes. Cut them into cubes and add them to the pot. To boost the flavor, you can pan-fry them first, but I just brought them to halfway-done in the microwave. You can also add them raw. Now cook everything until the potatoes are done.
Step 7:

Serve the lamb roast hot, garnished with sprigs of fresh herbs.

Lamb roast is made with potatoes and/or other vegetables. Either way, it's always very tasty, especially for lamb lovers. The dish comes out fragrant and filling, and the meat cooks until tender and falls off the bone if you use bone-in lamb. Roast is a very common dish; it's especially good baked in the oven, and in the old days it was cooked in a Russian masonry stove. Lamb roast must be served hot, and it goes well with pickles, marinated vegetables, and fresh herbs.
To keep your eyes from stinging when you slice onions, rinse the onion and the knife with cold water. Your cutting board won't pick up the unpleasant onion smell if you rub it with a slice of lemon before cutting.
The tomatoes in this recipe can be swapped for ketchup, canned tomatoes in their own juice, or tomato paste. Adjust the proportions to taste.
Any oil is only good up to a certain temperature — its smoke point, at which the oil starts to burn and forms toxic compounds, including carcinogens. For how to gauge the right frying temperature and choose the best oil for frying — and which oils are better avoided entirely — read more here.