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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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:
1 butternut squash (about 2 1/2 lb) |
1 large red pepper |
1 medium onion |
2 garlic cloves, minced |
1 tablespoon garam masala, spice blend |
1/2 teaspoon salt |
3 tablespoons olive oil |
2 lbs boneless top round lamb or 2 lbs leg of lamb, cut in 1 inch pieces |
1 tablespoon cilantro, chopped |
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.
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