Skip to main content

Bake & Roast

Moroccan Roasted Lamb and Vegetables
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 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
+ Add to Shopping List
Moroccan Roasted Lamb and Vegetables

Moroccan Roasted Lamb and Vegetables

Moroccan Roasted Lamb and Vegetables
  • Servings:Serves 8
  • Prep Time:0 minutes
  • Cook Time:100 minutes
directions
1. Preheat oven to 425 degrees F. 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 425 degrees F, then reduce heat to350 degrees F. Roast lamb for 1 hour 40 minutes for medium doneness (150 degrees F internal temperature on an instant-read thermometer; rare is 135 degrees F and well done is 170 degrees F).
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

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
loading