Lamb and Vegetable Tagine

 

Ingredients

  • 1/2 cup chicken broth
  • 1 tbsp fresh lemon juice
  • 1 tbsp honey
  • 2 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp minced garlic
  • 1/2 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp black pepper
  • 14.5 oz can diced tomatoes with juice
  • 1/2 cup diced butternut squash
  • 1/2 cup diced zucchini
  • 1/2 cup peeled, sliced carrots
  • 1/2 cup finely chopped onion
  • 1 rack of lamb, trimmed of fat
  • 2 tbsp olive oil
  • 2 tbsp chopped flat leaf parsley
  • 2 tbsp chopped fresh cilantro

Instructions

  1. Preheat oven to 400F. Combine ingredients up to the tomato sauce in a small bowl. Place tomato sauce and vegetables in a 9X13 pyrex baking dish. pour broth mixture on vegetables and stir. Season lamb with salt and pepper. Brown in aluminum skillet (don't use non-stick) using oil. Place lamb on vegetables and bake 30 minutes. Let stand for 5 minutes before cutting into chops. Mix fresh herbs into the vegetables mixture and serve.

Additional Notes

Serve with steamed couscous