Ingredients
~ 1 butternut squash (about 2½ lb) peeled, seeded, cut lengthwise in quarters, then crosswise in ½-in.-thick slices
~ 1 large red pepper, cut in ½-in.-wide strips, strips cut in half
~ 1 medium onion, cut in ½-in. wedges, wedges cut in half
~ 2 tsp minced garlic
~ 1 Tbsp Tandoori or Garam Masala spice blend
~ ½ tsp salt
~ 3 Tbsp olive oil
~ 2-lb boneless top round lamb or leg of lamb, cut in 1-in. pieces
~ 1 Tbsp chopped cilantro
Directions
Heat oven to 500ºF. Position racks to divide oven in thirds. Line 2 rimmed baking sheets with nonstick foil.
Mix squash, pepper and onion in a large bowl. Combine garlic, spice blend, salt and oil in a small bowl. Add 2 Tbsp to vegetables; toss to coat. Spread evenly on 1 baking sheet.
Place on high oven rack; roast 10 minutes.
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.
Roast 10 minutes, or until lamb is cooked through and vegetables are tender. Gently toss meat with the vegetables; sprinkle with cilantro.
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