Lamb with butternut squash and asparagus for dinner - gluten free, dairy free, soy free
Prep time
Cook time
Total time
With a little prep work, this hearty nutritious dinner easily comes together and is perfect as a weeknight meal. Can easily be made in advance, doubles well and is also freezer-friendly - convenient and flavorful all the way! Recipe edited 5/12/16 for easier and more flavorful results. Updated photos have been added to get a better visual of the cooked lamb.
Recipe type: Main
Serves: serves 8
  • For Leg of Lamb:
  • Prep Time: 10 minutes
  • Total Time: 60 minutes
  • 3-4 pound boneless leg of lamb
  • 3 tablespoons kosher salt
  • ½ tablespoon crushed black pepper
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon dried thyme
  • ½ tablespoon dried rosemary
  • ½ tablespoon garlic powder
  • 2 teaspoons ground sweet paprika
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cinnamon
  • 5 tablespoons grapeseed oil, or other high-heat oil, divided
  • For butternut squash:
  • Prep time: 10 min or 40 minutes if peeling and dicing
  • Total Time: 40 min or 70 min
  • 6-7 cups peeled, diced butternut squash (about 3 small squash)
  • 1 cup raisins or golden raisins
  • ⅔ cup chicken stock
  • 1½ tablespoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 medium onion, diced
  • 2 tablespoons grape seed oil
  • 1 teaspoon non-dairy soy free spread
  • 3 tablespoons xylitol (not liquid)
  • 1 tablespoon agave nectar or honey
  • 1 teaspoon kosher salt
  • For asparagus:
  • Prep Time: 10 min
  • Total Time: 30 min
  • 2 large bunches asparagus, trim ends
  • 2 tablespoons avocado or olive oil (not extra-virgin)
  • 2 teaspoons kosher salt
  • ½ teaspoon crushed black pepper
  1. Note: You will need up to 60 minutes to prep, depending on how many ingredients are pre-chopped and up to 50 minutes of simultaneous cooking. Each can be made separately to reheat in a preheated 300 degree F oven for 20 minutes or until hot.
  2. Preheat oven to 350 degrees F
  3. Season the lamb with salt, pepper and remaining spices. Pat and rub spices into the meat. Add 1 tablespoon of oil to the seasoned meat and rub it in. This helps to seal in the spices without burning them, thus not affecting the flavors during the searing process.
  4. Place a medium heavy-bottomed stainless steel skillet (that is also oven safe) or a dutch oven pot on high heat, shortly after add remaining 4 tablespoons of oil. When oil appears thin and glossy (will easily swirl around when you tilt the skillet) add the lamb. It should sizzle instantly. Let it sear without moving it for 3 minutes then turn over (it should have a nicely browned sear to it) and sear for another 3 minutes. Sear any other exposed areas for an additional 3 minutes on each side. This high-heat cooking helps to lock and tighten the proteins in the meat while keeping the inside moist.
  5. Place the lamb with the fat side up then transfer to the preheated oven. Placing the meat, fat side up, will keep it moist and do the basting for you. Cook for 50-55 minutes, uncovered until interior temperature reaches 145 degrees F (medium-rare). Let it rest for 15-20 minutes before slicing.
  6. For medium rare it is ready when an instant-read thermometer should read 145 degrees F or 155 degrees F for well done. It will continue to cook 5-10 degrees while it is resting covered with aluminum foil. Slice against the grain (the thread-like lines on cooked meats); slicing along the grain will result in dry meat.
  7. For the Butternut Squash recipe:
  8. Total Time: 45 minutes if dicing up the squash
  9. Note: Squash seeds taste similar to pumpkin seeds just smaller. If desired, rinse and pat dry seeds then sprinkle some kosher salt on top roast and bake 15-20 minutes.
  10. Ingredients:
  11. For butternut squash:
  12. Set a large heavy-bottomed skillet on medium-high heat, add oil and non-dairy spread. Add onion, and salt, stir, when onions have some brown bits to them add butternut squash, stir with a wooden spoon to coat with well with the oil. Cover pan, reduce to medium heat.
  13. Soak raisins in a cup of very hot water. Set aside for them to plump up for 10 minutes.
  14. Remove lid to add the raisins and the water it soaked in. Add chicken stock, agave, xylitol, cinnamon, and nutmeg. Combine well, and stir occasionally. Cover and let it cook for another 20 minutes. Remove lid and let most of the liquid evaporate (about 5 minutes) until done. Squash should be soft and appear glazed. Taste to see if additional seasoning is needed. Serve hot or warm.
  15. For asparagus:
  16. Line a rimmed baking sheet with parchment paper, add asparagus, drizzle oil then sprinkle kosher salt and black pepper evenly over the vegetable. Using your hands, rub in oil and seasonings to coat well. Be sure to spread out the asparagus in a single layer to cook evenly.
  17. Bake for 15-20 minutes until softened and still bright green. Serve hot or warm. For a full tutorial of notes on buying and cooking asparagus, see my Asparagus with mustard anchovy vinaigrette and poached eggs post.
Recipe by From Jessica's Kitchen at