Moroccan Lamb Dinner

Name: Moroccan Lamb Dinner
Ingredients: 1 butternut squash, peeled, seeded, cut lengthwise in quarters, then crosswise in 1/2-inch-thick slices (about 2 1/2 lbs); 1 large red pepper, cut in 1/2-inch wide strips, cut strips in half; 1 medium onion, cut in 1/2-inch wedges, cut wedges in half; 2 teaspoons minced garlic; 1 tablespoon tandoori spice mix or 1 tablespoon garam masala, spice blend; 12 teaspoon salt; 3 tablespoons olive oil; 2 lbs top round lamb or 2 lbs leg of lamb, cut in 1-inch pieces; 1 tablespoon chopped cilantro

9 ingredients

8 steps

Ingredients

1 butternut squash, peeled, seeded, cut lengthwise in quarters, then crosswise in 1/2-inch-thick slices (about 2 1/2 lbs)
1 large red pepper, cut in 1/2-inch wide strips, cut strips in half
1 medium onion, cut in 1/2-inch wedges, cut wedges in half
2 teaspoons minced garlic
1 tablespoon tandoori spice mix or 1 tablespoon garam masala, spice blend
12 teaspoon salt
3 tablespoons olive oil
2 lbs top round lamb or 2 lbs leg of lamb, cut in 1-inch pieces
1 tablespoon chopped cilantro

Directions

1

Heat oven to 500 degrees; position racks to divide oven in thirds; line 2 rimmed baking sheets with nonstick foil.
2

Mix squash, pepper and onion in a large bowl.
3

Combine garlic, spice blend, salt and oil in a small bowl, Add 2 tablespoons to vegetables; toss to coat; spread evenly on 1 baking sheet.
4

Place on high oven rack and roast 10 minutes.
5

Meanwhile, put lamb in a large bowl; adding remaining spice blend mixture; toss to coat; spread on the other baking sheet.
6

Move vegetables to low rack; put meat on high rack.
7

Roast 10 minutes, or until lamb is cooked through and vegetables are tender.
8

Gently toss meat with vegetables; sprinkle with cilantro, serve.