Moroccan Lamb Dinner

1. 1

   Heat oven to 500 degrees F. Position racks to divide oven in thirds.

2. 2

   Line 2 rimmed baking sheets with nonstick foil.

3. 3

   Peel and deseed the squash and cut lengthwise in quarters, then crosswise in 1/2 inch thick slices.

4. 4

   Cut red pepper in 1/2 inch wide strips and then cut the strips in half.

5. 5

   Cut onion in 1/2 inch wedges and then cut the wedges in half.

6. 6

   Mix squash, pepper and onion in a large bowl.

7. 7

   Combine garlic, spice blend, salt and oil in a small bowl.

8. 8

   Add 2 Tbsp from the small bowl to the big bowl; toss to coat.

9. 9

   Spread evenly on 1 baking sheet.

10. 10

    Place on high oven rack; roast 10 minutes.

11. 11

    Meanwhile, put lamb in large bowl; add remaining spice mixture from the small bowl, toss it a bit and spread on other baking sheet.

12. 12

    Move vegetables to low rack; put meat on high rack.

13. 13

    and roast 10 minutes, or until lamb is cooked through and vegetables are tender.

14. 14

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

* Per serving · 4 servings · Values may vary.

No additional tips available.