Moroccan Lamb Dinner

1 butternut squash (about 2 1/2 lbs.), peeled, seeded and cut into 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

1. Heat oven to 500 degrees. 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 large bowl. Combine garlic, spice blend, salt and oil in small bowl. Add 1 Tbsp to vegetables; toss to coat. Spread evenly on one 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 vegetables and sprinkle with cilantro.

Serves: 6
Start to finish: 40 minutes
Thanks to: Woman's Day