Looking for a quick, home cooked yummy dinner on your table with minimum effort?

Then this recipe is what you need! You can serve it on its own, or with fresh garden salad.

It’s fast and easy to prepare, it is healthy, nutritious, and delicious!

Remember the joy of home cooking is, you can always twist the recipe; you can adjust it to your liking. If you don’t like black pepper, and coriander seeds, you can definitely use any spices you like.

This is another reason why I like it so much! If today I made it with black pepper and coriander seeds, next time I’ll make it with curry powder or Moroccan spice bland!

Serving size: 3-4

Prep Time: 15- 20 min.

Baking time: 35-40 min.

2 Pounds lamb ribs, steak, you can use any cuts of lamb with small bones. Cuts shouldn’t be too big, look at the picture above and it will give you size idea.

1 Pounds small potatoes, better to use small so it cooks along with lamb. Lamb cooks fast and you don’t want big potatoes they won’t cook on time.

  • 2- large carrots cut into four.
  • 1- medium onion cut into four.
  • 2- whole garlic heads with heads cut off.
  • ¼ cup olive oil
  • 1 tablespoons ground black pepper (more or less)
  • 1 Tablespoons cracked coriander seeds
  • 1/2-tablespoon course salt (depends on your salt you may need to adjust it. If you are using fine salt reduce it to 1 teaspoon. You can always add more)

Turn your oven on, convection bake 400F.

Put all ingredients into big bowl coat nicely with olive oil and toss with spices.

Transfer to ovenproof dish and bake at 400 F for 35-40 minutes.

I use convection bake, I like when air circulates evenly; it gives nice crust on top by locking the moisture inside.

Please keep an eye on your oven, every oven is different and sometimes performs different, you may need to cook it a little less or more.

Enjoy this recipe and let me know what you think!


P.S. I don’t have photo of cooked dish above, it smelled so good, and we were so hungry! By the time I realized that I didn’t take a picture, it was gone!

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