Roasted Lamb and Winter Squash

Serving Size 1 cup
Servings Per Container 12

Nutrients Per Serving
Kalories 250
Fat
14g
Protein
23g
Carbs
8g
Fiber
1.7g
Sugars
2.8g

Succulent lamb and an assortment of brightly colored vegetables.

Succulent lamb and an assortment of brightly colored vegetables.

ANY winter squash is delectable roasted.  On this particular occasion, I had some leftover pumpkin, to which I added some buttercup squash.

Roasted Lamb and Winter Squash
Serves 12
Delicious [and expensive!] leg of lamb used to flavor a bit of winter squash.
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Prep Time
20 min
Cook Time
5 hr
Total Time
5 hr 20 min
Prep Time
20 min
Cook Time
5 hr
Total Time
5 hr 20 min
Ingredients
  1. 3 lbs Boneless Leg Of Lamb
  2. 3 cups pumpkin, cubed
  3. 3 cups buttercup squash, cubed
  4. 2 medium red sweet pepper
  5. 12 stalks of green onion
  6. 5 tbsp Dijon mustard
  7. 6 tbsp Garlic, minced
  8. 2 tsp rosemary, dried
Instructions
  1. 1. Cube winter squash, dice bell peppers, chop green onions.
  2. 2. Toss vegetables into crockpot and coat with 3 tbsp Dijon mustard, 3 tbsp garlic, and 1 tsp rosemary.
  3. 3. Toss leg of lamb on top of vegetables; coat with remaining mustard, garlic, and rosemary.
  4. 4. Cook for 8 hours on low.
Notes
  1. Serving Size 1 cup | 250 kcals
  2. 23g PRO | 14g Fat | 8g Carbs | 1.7g Fiber | 3g Sugar
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