Tuesday, January 3, 2012

Moroccan Dinner

  • 2 clove(s) garlic, finely chopped
  • 2 tablespoon(s) olive oil
  • 1 tablespoon(s) tandoori or garam masala spice blend
  • Kosher salt
  • 1 medium butternut squash (about 2 1/2 lb), peeled and cut into 1-in. pieces
  • 2 red bell peppers, cut in 1-in pieces
  • 1 medium onion, chopped
  • 1 3/4 pound(s) boneless leg of lamb, trimmed and cut into 1-in. pieces (I used a boneless pork roast..you could really use any kind of meat or chicken)
  • 1/4 cup(s) fresh cilantro, chopped

  1. Heat oven to 500ºF. Position racks to divide oven in thirds. Line 2 rimmed baking sheets with nonstick foil.
  2. In a small bowl, combine the garlic, oil, spice blend, and ½ tsp salt. On one of the prepared baking sheets toss the squash, peppers, onion and 1 Tbsp of the garlic-spice mixture. Roast on the upper rack for 10 minutes.
  3. Meanwhile, on the second baking sheet toss the lamb with the remaining garlic-spice mixture. Move the vegetables to the bottom rack and place the lamb on the top rack. Roast until the lamb is cooked through and the vegetables are tender.
  4. Gently toss the vegetables, lamb and cilantro together before serving.

Read more: Moroccan Lamb Recipe at Woman's Day - Woman's Day

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