Moroccan lamb and roasted veges

Serves: 4

Time to make: 50 mins

Hands-on time: 25 mins

Ingredients

More weights & measures

2 small courgettezucchiniXszucchini, summer squashX, chopped
1 red capsicum, thickly sliced
1 yellow capsicum, thickly sliced
2 small Lebanese eggplantaubergineXs, cut in rounds
2 medium red onions, cut in thin wedges
300g pumpkin, peeled, cut in 3cm pieces
cooking spray oil
2 x 200g lamb backstraps
1 ½ tablespoons Moroccan seasoning
½ tablespoon olive oil
150g green beans, trimmed
200g baby spinach
1 lemon, 1 tablespoon juice

Instructions

Stay Awake

1 Preheat oven to 200°C. Place vegetables on a baking tray and spray with oil. Bake for 20-25 minutes, or until tender.

2 Meanwhile, sprinkle both sides of lamb with seasoning. Heat half the oil in a large frying pan over a high heat. Cook lamb for 3-4 minutes each side for medium, or until cooked to your liking. Transfer to a plate. Stand, covered, for 5 minutes before slicing.

3 Steam beans and refresh in cold water. Drain. Transfer to a large bowl and add spinach, lemon juice and remaining oil. Serve greens with lamb and roasted vegetables.

Serving suggestion

Multigrain rolls

Variations

Make it gluten free: Use gluten-free seasoning.

HFG tip

Want more? You can double the serve of pumpkin for just 140kJ more per person.

Nutrition Info (per serve)

Calories 253 cal

Kilojoules 1060 kJ

Protein 27 g

Total fat 7 g

Saturated fat 2 g

Carbohydrates 20 g

Sugar 14 g

Dietary fibre 7 g

Sodium 130 mg

Calcium 140 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.