Moroccan Lamb Dinner

Time

Prep 20 min · Cook 20 min · 40 min total

Difficulty

easy

1. 1

   Heat oven to 500ºF. Position racks to divide oven in thirds. Line 2 rimmed baking sheets with nonstick foil.

2. 2

   Peel and deseed the squash and cut lengthwise in quarters, then crosswise in 1/2 inch thick slices. Cut red pepper in 1/2 inch wide strips and then cut the strips in half. Cut onion in 1/2 inch wedges and then cut the wedges in half.

3. 3

   Mix squash, pepper and onion in a large bowl. Combine garlic, spice blend, salt and oil in a small bowl. Add 2 Tbsp from the small bowl to the big bowl; toss to coat.

4. 4

   Spread evenly on 1 baking sheet. Place on high oven rack; roast 10 minutes. Meanwhile, put lamb in large bowl; add remaining spice mixture from the small bowl, toss it a bit and spread on other baking sheet.

   10 min
5. 5

   Move vegetables to low rack; put meat on high rack. and roast 10 minutes, or until lamb is cooked through and vegetables are tender.

   10 min
6. 6

   Gently toss meat with the vegetables; sprinkle with cilantro and let the feasting begin.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.