Name: Moroccan Spiced Lamb with Roasted Vegetables
Prep time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 300 g lamb shoulder; 2 tbsp olive oil; 1 tsp cumin; 1 tsp coriander; 1 tsp paprika; 3 clove garlic; 200 g carrot; 200 g zucchini; 150 g red bell pepper; 1 item onion; 2 tbsp lemon juice; 10 g parsley

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Moroccan Spiced Lamb with Roasted Vegetables

Moroccan Spiced Lamb with Roasted Vegetables

A hearty and flavorful dinner inspired by Moroccan cuisine, featuring spiced lamb and a medley of roasted vegetables.

Ingredients:

300
g
lamb shoulder
2
tbsp
olive oil
1
tsp
cumin
1
tsp
coriander
1
tsp
paprika
3
clove
garlic
200
g
carrot
200
g
zucchini
150
g
red bell pepper
1
item
onion
2
tbsp
lemon juice
10
g
parsley

Preparation Time: 45 minutes

Instructions:

Preheat the oven to 200°C.
In a bowl, mix olive oil, cumin, coriander, paprika, and minced garlic to form a marinade.
Rub the lamb shoulder with the marinade and let it sit for 15 minutes.
Chop the carrot, zucchini, red bell pepper, and onion into bite-sized pieces.
Place the vegetables on a baking tray, drizzle with olive oil and season with salt and pepper.
Roast the vegetables in the oven for 25-30 minutes until tender.
Heat a pan over medium-high heat and sear the lamb on all sides until browned.
Transfer the lamb to the oven and roast for an additional 15 minutes or until cooked to your liking.
Remove the lamb from the oven and let it rest for 5 minutes before slicing.
Serve the sliced lamb with roasted vegetables, drizzled with lemon juice and garnished with chopped parsley.

Nutrition	Per Serving 1000 g	Per 100g
Energy	610 kcal	61 kcal
Protein	40 g	4.0 g
Fibre	10 g	1.0 g
Salt	1 g	0.1 g
Sugar	12 g	1.2 g
Carbohydrates	50 g	5.0 g
Fat	35 g	3.5 g

300
g
lamb shoulder
2
tbsp
olive oil
1
tsp
cumin
1
tsp
coriander
1
tsp
paprika
3
clove
garlic
200
g
carrot
200
g
zucchini
150
g
red bell pepper
1
item
onion
2
tbsp
lemon juice
10
g
parsley

Preheat the oven to 200°C.

In a bowl, mix olive oil, cumin, coriander, paprika, and minced garlic to form a marinade.

Rub the lamb shoulder with the marinade and let it sit for 15 minutes.

Chop the carrot, zucchini, red bell pepper, and onion into bite-sized pieces.

Place the vegetables on a baking tray, drizzle with olive oil and season with salt and pepper.

Roast the vegetables in the oven for 25-30 minutes until tender.

Heat a pan over medium-high heat and sear the lamb on all sides until browned.

Transfer the lamb to the oven and roast for an additional 15 minutes or until cooked to your liking.

Remove the lamb from the oven and let it rest for 5 minutes before slicing.

Serve the sliced lamb with roasted vegetables, drizzled with lemon juice and garnished with chopped parsley.

Moroccan Spiced Lamb with Roasted Vegetables Moroccan Spiced Lamb with Roasted Vegetables

Ingredients:

Preparation Time: 45 minutes

Instructions:

Moroccan Spiced Lamb with Roasted Vegetables

Moroccan Spiced Lamb with Roasted Vegetables