Cookout

Turkish Lamb with roasted veggies is for Dinner.

Turkish Lamb with roasted veggies takes several minutes to prepare.

Turkish Lamb with roasted veggies takes several minutes to cook.

Turkish Lamb with roasted veggies makes 4 servings.

The ingredients for Turkish Lamb with roasted veggies are:

*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

Here is how you make Turkish Lamb with roasted veggies:

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 mustardServing Size: 4Number of Servings: 4Recipe submitted by SparkPeople user AURORATORO.

The nutritional information for Turkish Lamb with roasted veggies is:

• 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

Turkish Lamb with roasted veggies is Indian cuisine.