Drop a Dress Size Dinners: Moroccan Lamb Dinner

Hey Everyone! Sorry for my absence yesterday, I was spending the day with my Daughter! :) But today I bring you a recipe that is out of this world! Its another one of my awesome drop a dress size dinners! I know during the summer we want to be able to fit in our swing dresses, shorts, capri's, sleeveless tops, etc. But who wants to survive on salad all summer? I want a hearty meal that makes me feel like I am eating something bad, but I'm not! Well this meal is sure to please....

Moroccan Lamb Dinner
Grocery List:
1 butternut squash (about 2 1/2 lb), peeled, seeded and cut in chunks
2 red peppers, cut in chunks
1 medium onion, cut in chunks
2 tsp minced garlic
1 Tbsp tandoori or garam masala spice blend
1/2 tsp salt
2 Tbsp olive oil
1 3/4 lb boneless leg of lamb, cut in 1-in. pieces
1 Tbsp chopped cilantro

How to make it:
1. Heat oven to 500ºF. Position racks to divide oven in thirds. You'll need 2 rimmed baking sheets lined with nonstick foil.

2. Mix squash, peppers and onion in a large bowl. Combine garlic, spice blend, salt and oil in a small bowl. Add 1 Tbsp to vegetables; toss to coat. Spread evenly on 1 baking sheet.

3. Place on high oven rack; roast 10 minutes.

4. Meanwhile, put lamb in large bowl. Add remaining spice mixture; toss to coat. Spread on other baking sheet. Move vegetables to low rack; put meat on high rack.

5. Roast 10 minutes, or until lamb is cooked through and vegetables are tender. Gently toss meat with the vegetables; sprinkle with cilantro.

Nutritional Information:

(makes 6 servings)
300cal
11g fat
5g fiber
6 WW points