SUYA SPICED LAMB and VEGGIES
Suya Spiced Lamb with Veggies
Suya Spiced Lamb with Veggies
A quick and flavorful weeknight meal…
Yield: 4-5 servings
PREP IT!
Suya Spiced Lamb:
1 pound Lamb meat, any cut, sliced super thin
4 teaspoons Taste Tutor Seasoning 101
8 teaspoons Taste Tutor Suya Seasoning*spicy
4 teaspoons Oil, any kind
1 sprig Rosemary, fresh
Veggies:
1 large Acorn squash, sliced
½ pound Butternut Squash, diced
½ pound Carrots, sliced
½ pound Brussels sprouts
16 cloves Garlic, whole
1 large Red bell pepper, chopped
1 large Yellow bell pepper, chopped
1 large Beet, peeled and chopped
4 large Shallots, halved
4 tablespoons Oil, any kind
3 tablespoons Taste Tutor Seasoning 101
or any combination of vegetables you’d like
MAKE IT!
Suya Spiced Lamb:
Clean lamb with lime juice or vinegar and water. Cut off excess chunks of fat. Slice lamb into very thin strips. Season lamb with Taste Tutor Seasoning 101 and Taste Tutor Suya Seasoning and let sit for at least 1 hour.
Heat oil in a pan over medium high heat. Add the rosemary sprig to flavor the oil. Remove the rosemary sprig.
Place lamb flat in the heated skillet. Be sure kitchen is well ventilated as the suya seasoning is spicy! Cook on 1 minute per side until lamb is nicely browned. Serve with the veggies.
Veggies:
Preheat oven to 425F.
Toss vegetables in oil and Taste Tutor Seasoning 101.
Spread vegetables, with space in between each piece, in a single layer, on a large sheet tray. Place sheet tray on the bottom rack of the oven.
Roast vegetables for 30 to 35 minutes or until desired crispness is reached.
Enjoy!
Tip: Use 1 tablespoon Taste Tutor Seasoning 101 for each pound of vegetables.
Veggies to be roasted
Reheat leftovers: in the oven or in the microwave.