I can’t think of any dish that would soothe aching bones and heart more than this dish my mom used to make on a regular basis. It is homey and delicious, and more importantly very easy to make.
Clean up the Kitchen Lamb
1 zucchini cut in big chunks
1 eggplant cut in big chunks
2 carrots cut in big rounds
2 medium baking potatoes- cut in big chunks
1 green pepper cut in chunks
1 yellow onion quartered and separated
1 can Chopped tomatoes- 28 oz. plus some water if necessary
2 T. dried oregano
Mix ingredients above in big bowl and place in rectangular pyrex baking dish or oven proof casserole.
Place over the top of the vegetables:
4-6 Lamb shoulder blade chops sprinkled with
S & P
Bake at 350 for 1 hour turning the lamb chops over and seasoning them half way through.