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PaleoDairy & gluten freeTooGut original

Paleo Moroccan Lamb & Apricot Tray Bake

Smoky lamb, caramelised pumpkin and soft apricot roasted on one tray with enough spice to make dinner smell serious.

Prep18 mins
Cook37 mins
Serves4
DifficultyEasy
Start cooking ↓
Moroccan-spiced lamb with roast pumpkin carrots and apricot
TooGut pickFlexible, practical, genuinely delicious.

Fresh apricots soften into sharp-sweet pockets. Give the vegetables a head start and add the lamb late enough to keep it juicy.

Why it worksWhole-food ingredientsFlexible swapsClear steps
What you’ll need

Ingredients

Serves4

What you'll need

  • 800 gKent pumpkin, cut into rough pieces
  • 4 carrots, cut thickly
  • 1 red onion, cut into wedges
  • 800 gboneless lamb leg, cut into 4 cm pieces
  • 6 fresh apricots, halved
  • 1 tbspcumin, coriander, paprika and cinnamon
  • 1 lemon, zest and juice
One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Heat the tray

Heat the oven to 220°C with a large heavy tray inside.

Start the vegetables

Roast pumpkin, carrots and onion with olive oil for 18 minutes.

Season the lamb

Toss lamb with spices and lemon zest, then add it to the tray with the apricots.

Roast and rest

Roast for 12 to 16 minutes until lamb is browned but juicy. Rest, then finish with lemon juice and coriander.

Per serve, estimate · Metric

Nutrition snapshot

Energy2,090 kJ

Protein43 g

Carbohydrate37 g

Fibre9 g

Fat20 g

Approximate only. Values change with brands, portions and selected swaps.
Set yourself up

Equipment

  • ✓ Large roasting tray
  • ✓ Mixing bowl
  • ✓ Instant-read thermometer
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