Moroccan Lamb and Roast Vegies


  • 2 small zucchinis
  • 1 red capsicum, thickly sliced
  • 1 yellow capsicum, thickly sliced
  • 2 small Lebanese eggplants, cut into rounds
  • 2 medium red onions, cut into thin wedges
  • 300g butternut pumpkin, peeled, cut into 3cm pieces
  • Cooking oil spray
  • 2 x 200g lamb backstraps
  • 1 1/2 tablespoons Moroccan seasoning
  • 1/2 tablespoon olive oil
  • 150g green beans, trimmed
  • 200g baby spinach leaves
  • 1 tablespoon lemon juice
  • 4 small multigrain rolls


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

Step 2: Meanwhile, sprinkle both sides of lamb with seasoning. Heat half the oil in a large frying pan over high heat. Cook lamb, turning 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.

Step 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 roasted vegetables, lamb and bread.

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top