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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is made in the oven on two baking sheets. 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 |
1/2 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.
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