A lamb roast with a fruit, vegetable, and rice side dish in the recipe makes a complete meal.

Source: Better Homes and Gardens


Recipe Summary

1 hr
1 hr 30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Trim fat from lamb; cut meat into 1-inch pieces. In a very large skillet heat oil over medium heat. Add half of the lamb and brown on all sides; remove lamb from skillet using a slotted spoon. Add remaining lamb, the onion, garlic, and ginger to skillet. Cook until meat is brown and onion is tender, stirring occasionally. Return all meat to skillet. Add water. Bring mixture to boiling; reduce heat. Simmer, covered, for 25 minutes.

  • Add rice mix and seasoning packet, black pepper, cinnamon, and cayenne pepper to lamb mixture. Return mixture to boiling; reduce heat. Simmer, covered, for 20 minutes. Add squash, mushrooms, apricots, raisins, and cherries to lamb mixture. Simmer, covered, about 10 minutes or until squash is just tender. Makes 6 to 8 servings.

Nutrition Facts

610 calories; fat 31g; cholesterol 102mg; saturated fat 12g; carbohydrates 54g; mono fat 14g; poly fat 3g; insoluble fiber 4g; sugars 18g; protein 32g; vitamin a 680.3IU; vitamin c 10.6mg; thiamin 0.2mg; riboflavin 0.6mg; niacin equivalents 10.9mg; vitamin b6 0.4mg; folate 36.3mcg; vitamin b12 2.9mcg; sodium 490mg; potassium 939mg; calcium 80.8mg; iron 4mg.