FoodMayhem

Fresh Direct had lamb top round for sale and I was happy to see that it came in a 1 1/2 pound size, which is manageable. I decided on a simple preparation that would help me utilize the butternut squash and parsnip, I just got from the farmer’s market. What stands out for me is that this cut of lamb is so lean. The ingredients give the feel of fall, yet it’s very light and perfect for this very warm fall we’re having.

Lean Lamb Roast over Butternut Squash and Parsnips
~3 servings

• 1 pound 14 ounce butternut squash, peeled, seeded, and cubed (1″)
• 13 ounce parsnip, peeled and cut into short sticks
• 2 tablespoons olive oil
• 1 teaspoon Moroccan Spice Blend
• 1 1/2 pound lamb top round
• 2 teaspoons roughly chopped rosemary
• salt and pepper to taste

1. Preheat the oven to 400 degrees F (375 degrees F with convection). Cover a 9X13 pan with aluminum foil.
2. Scatter butternut squash and parsnip across the pan. Drizzle with olive oil and sprinkle with Moroccan Spice Mix. Season generously.
3. Cover lamb with rosemary and sprinkle with salt and pepper. Place it on top of the butternut squash and parnsip.

4. Bake uncovered for 30 minutes. Turn over and bake for another 30 minutes, or until internal temperature is 145 degrees F. (If you like it past medium rare, cook it longer).
5. Remove it from the oven. Place lamb roast on a cutting board to rest for 5 minutes. Transfer butternut squash and parsnips to serving platter. Taste and season if necessary. Slice lamb and place on top.

I presented it (to Lon) like this. We both love seeing medium rare meat!