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Moroccan Roasted Lamb and Vegetables

Moroccan Roasted Lamb and Vegetables

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Servings: Serves 8Learn How to Scale This Recipe

Prep Time: 0 minutes

Cook Time: 100 minutes

Ingredients: Add ingredients to List

2 tablespoons paprika
1 tablespoon sugar
1 1/2 teaspoon ground cumin
1/2 teaspoon Cinnamon, ground
1 teaspoon ground ginger
2 teaspoons turmeric
1/8 teaspoon cayenne pepper, or to taste
1/2 teaspoon dry mustard
1 tablespoon Inspirations Monterey Citrus Pepper dry rub
1/4 cup Inspirations Pomegranate Blood Orange vinaigrette, divided
1 (5 lbs.) each boneless leg of lamb roast, net removed and discarded
1 lb. carrots, peeled, halved and cut into 1/2-inch pieces
1 each head cauliflower (about 1lb.), trimmed and cut into bite-size florets
5 stalks celery, end trimmed, cut into 1/2-inch pieces
1 each small red onion, chopped
1 tablespoon Inspirations Garlic Dipping oil
1 (14.5 oz) can diced tomatoes
3 tablespoons Fresh cilantro, finely chopped

directions:

1. Preheat oven to 425degreesF. Spray a large roasting pan with vegetable cooking spray. Set aside.
2. In a small mixing bowl, whisk together paprika, sugar, cumin, cinnamon, ginger, turmeric, cayenne, mustard, and citrus pepper rub until evenly blended. Set aside 2 Tbsp. of the spice mixture and mix the remaining with 2 Tbsp. of the vinaigrette to make a paste. Rub the paste all over the lamb roast. Set the lamb in the middle of the roasting pan.
3. Add carrots, cauliflower, celery, and onion to a large mixing bowl, drizzle oil and remaining 2 Tbsp. vinaigrette over the vegetables, and toss well to coat. Sprinkle reserved spice mixture over the vegetables and toss well to coat. Place the vegetables in the pan around the roast.
4. Place the pan in the oven. Cook for 15 minutes at 425degreesF, then reduce heat to350degreesF. Roast lamb for 1 hour 40 minutes for medium doneness (150degreesF internal temperature on an instant-read thermometer; rare is 135degreesF and well done is 170degreesF).
5. Remove lamb from oven and tent with foil. Transfer vegetables to a large serving bowl, add tomatoes and cilantro, and toss well until evenly mixed. Allow lamb to rest for 10 minutes before carving.
6. Thinly slice lamb and place it on a serving platter with couscous, if desired. Serve warm, with the bowl of vegetables on the side.
Source: Fresh Magazine March, April 2010

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Quantity Ingredients  
2 tablespoons paprika  
1 tablespoon sugar  
1 1/2 teaspoon ground cumin  
1/2 teaspoon Cinnamon, ground  
1 teaspoon ground ginger  
2 teaspoons turmeric  
1/8 teaspoon cayenne pepper, or to taste  
1/2 teaspoon dry mustard  
1 tablespoon Inspirations Monterey Citrus Pepper d  
1/4 cup Inspirations Pomegranate Blood Orange vina  
1 (5 lbs.) each boneless leg of lamb roast, net re  
1 lb. carrots, peeled, halved and cut into 1/2-inc  
1 each head cauliflower (about 1lb.), trimmed and  
5 stalks celery, end trimmed, cut into 1/2-inch pi  
1 each small red onion, chopped  
1 tablespoon Inspirations Garlic Dipping oil  
1 (14.5 oz) can diced tomatoes  
3 tablespoons Fresh cilantro, finely chopped  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 500 kcal (25%)
Calories from Fat 180 kcal (0%)
Total Fat 20 g (30%)
Saturated Fat 7 g (35%)
Cholesterol 180 mg (60%)
Sodium 430 mg (17%)
Total Carbohydrates 19 g (6%)
Dietary Fiber 5 g (20%)
Protein 61 g (101%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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