Turkish Lamb with roasted veggies

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 395.3
  • Total Fat: 12.7 g
  • Cholesterol: 114.8 mg
  • Sodium: 129.3 mg
  • Total Carbs: 30.6 g
  • Dietary Fiber: 5.4 g
  • Protein: 40.1 g

View full nutritional breakdown of Turkish Lamb with roasted veggies calories by ingredient
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serve with wholegrain mustard serve with wholegrain mustard
Number of Servings: 4


    *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


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.

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