Moroccan Lamb

  • 1 butternut squash (about 2 1/2 lb), peeled, seeded and 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 lb boneless leg of lamb, cut in 1-in. pieces
  • 1 Tbsp chopped cilantro
  • Heat oven to 500ºF. Position racks to divide oven in thirds. You'll need 2 rimmed baking sheets lined with nonstick foil.
  • Mix squash, peppers and onion in a large bowl. Combine garlic, spice blend, salt and oil in a small bowl. Add 1 Tbsp to vegetables; toss to coat. Spread evenly on 1 baking sheet.
  • Place on high oven rack; roast 10 minutes.
  • 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.
  • Roast 10 minutes, or until lamb is cooked through and vegetables are tender. Gently toss meat with the vegetables; sprinkle with cilantro.


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