As the cold weather comes, the lamb and vegetables roast in a cast iron skillet, their colors glowing like holiday lights. The aromas of paprika, oregano, and mint fill the air, while golden garlic cloves peek through. Served straight from the skillet, this one pan dish is a warm, festive centerpiece bringing comfort, love, and the joy of sharing a home-cooked meal.

Lamb marinade

• Lamb shoulder or neck, cubed: ~ 1 cup
• Garlic cloves: 3 whole
• Olive oil: 1 tbsp
• Paprika: ¼ tsp
• Allspice ½ tsp
• Smoked paprika: ¼ tsp
• Dried oregano: ¼ tsp
• Dried mint: ¼ tsp
• Aleppo pepper or chili flakes: pinch (~⅛ tsp)
• Salt & black pepper: to taste

Vegetables

• Onion: ~ ½ cup chopped
• Eggplant: ~ ½ cup chopped
• Red bell pepper: ~ ½ cup chopped
• Green bell pepper: ~ ½ cup chopped
• Potatoes: ~ 1 cup cubed
• Tomatoes: ~ 1 cup chopped
• Bay leaf: 1
• Olive oil for brushing: 1 tsp
• Salt & pepper: to taste

Optional Garnish

• Fresh parsley or mint: 1–2 tsp chopped
• Yogurt drizzle: 1 tsp

🔥 Instructions – Cast Iron Version

1. Marinate the Lamb:
   • In a small bowl, mix olive oil, paprika, smoked paprika, oregano, mint, Aleppo pepper, salt, and black pepper.
   • Toss lamb cubes and garlic cloves in the marinade.
   • Cover and let rest 30–60 minutes.
2. Preheat Oven:
   • 350°F (180°C) convection or 400°F (200°C) conventional.
3. Arrange in Cast Iron:
   • Use a small cast iron skillet or Dutch oven with a lid (~8-inch diameter or 8×8-inch square).
   • Place the lamb and garlic in the center.
   • Arrange vegetables in radiant wedges or concentric circles around the lamb, keeping colors separated for drama.
   • Drizzle vegetables lightly with olive oil and season with salt and pepper.
   • Tuck the bay leaf among the lamb.
4. Bake Covered:
   • Cover with the cast iron lid.
   • Bake 45–50 minutes until lamb is tender and vegetables start softening.
5. Caramelize
   • Remove the lid carefully.
   • Increase oven temperature to 410°F (210°C) convection or 450°F (230°C) conventional.
   • Bake 10–15 more minutes until edges of lamb and vegetables are golden brown.
6. Serve :
   • Let rest 5 minutes.
   • Serve directly in the cast iron for a rustic, cozy presentation.
   • Drizzle yogurt lightly over the lamb or vegetables if desired.
   • Sprinkle chopped parsley or mint for color contrast.