Total Time
40mins
Prep 20 mins
Cook 20 mins

I found this online and has to post here for safe keeping. I can't wait to try it! If you try it, please let me know how it turns out!!

Ingredients Nutrition

Directions

  1. Heat oven to 500ºF. Position racks to divide oven in thirds. Line 2 rimmed baking sheets with nonstick foil.
  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. 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. Spread evenly on 1 baking sheet. Place on high oven rack; roast 10 minutes.
  5. Meanwhile, put lamb in large bowl; add remaining spice mixture from the small bowl, toss it a bit and spread on other baking sheet.
  6. Move vegetables to low rack; put meat on high rack. and roast 10 minutes, or until lamb is cooked through and vegetables are tender.
  7. Gently toss meat with the vegetables; sprinkle with cilantro and let the feasting begin.

Reviews

(2)
Most Helpful

Really yummy with a nice range of favors. I used a mix of clove, cinnamon, turmeric, and coriander for garham masala. Also, no cilantro . We had it with out rice or other side dish. IMO it doesn't need to go on top of anything. I hate curbing butternut squash, but this time I put the squash in the micro for a few minute and it was somewhat easier to peel and cube.

jcrozier March 14, 2014

I've made this recipe! It's really good. I intend to double the garlic next time I make it. Best served over hot couscous.

bugout429 May 26, 2008

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