Moroccan Lamb Dinner
Recipe Ingredients:
| 1 | butternut squash (about 2 1/2 lb), peeled, seeded, cut in chunks | |
| 2 | red peppers, cut in chunks | |
| 1 | medium | onion, cut in chunks |
| 2 | tsp | minced garlic |
| 1 | Tbsp | tandoori or garam masala spice blend |
| 1/2 | tsp | salt |
| 2 | Tbsp | olive oil |
| 1 3/4 | lbs | boneless leg of lamb, cut in 1-in. pieces |
| 1 | Tbsp | chopped cilantro |
Recipe Instructions:
| 1. | Preheat oven to 500F. Position racks to divide oven in thirds. Line two rimmed baking sheets with nonstick foil. |
| 2. | Mix squash, peppers, and onion in a large bowl. Combine garlic, spice blend, salt, and oil in a small bowl. |
| 3. | Add 1 Tbsp oil mixture to vegetables; toss to coat. Spread evenly on one baking sheet. Place on high oven rack; roast 10 minutes. |
| 4. | Meanwhile, put lamb in large bowl. Add remaining spice mixture; toss to coat. Spread on other baking sheet. Move vegetables to low rack; put meat on high rack. |
| 5. | Roast 10 minutes, or until lamb is cooked through and vegetables are tender. Gently toss meat with the vegetables; sprinkle with cilantro. Yield: 6 servings. |
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