“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!!”
READY IN:
40mins
SERVES:
6
UNITS:
US

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.

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