Turkish Lamb with roasted veggies

Name: Turkish Lamb with roasted veggies Recipe
Yield: 4
Ingredients: *Lamb Australian imported fresh loin separable lean only trimmed to 1/8 fat cooked broiled 20 oz; *Peppers sweet red fresh 1 large (2-1/4 per lb approx 3-3/4; Butternut Squash 1.5 cup cubes; *Baked Potato with skin 1 small (1-3/4 to 2-1/2 dia.); Carrots cooked 1 carrot; Tomato grape (3oz = appro 12 tomatoes) 3 oz; Apricots dried .5 cup halves

Number of Servings: 4

Ingredients

*Lamb, Australian, imported, fresh, loin, separable lean only, trimmed to 1/8" fat, cooked, broiled, 20 oz *Peppers, sweet, red, fresh, 1 large (2-1/4 per lb, approx 3-3/4" Butternut Squash, 1.5 cup, cubes *Baked Potato, with skin, 1 small (1-3/4" to 2-1/2" dia.) Carrots, cooked, 1 carrot Tomato, grape (3oz = appro 12 tomatoes), 3 oz Apricots, dried, .5 cup, halves

Directions

Wrap lamb, tomatoes, and apricotes in aluminum foil with salt, pepper, cumin, and curry to taste. Grill on bbq until lamb is cooked through.
Place remaining chopped veggies on aluminum foil, spray with non-stick spray and coat with pepper, paprika, cumin, and salt to taste. Grill in oven for 15-20 minutes.
Serve with wholegrain mustard

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user AURORATORO.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving