Moroccan Spiced Lamb with Roasted Fall Vegetables

Erica De Mane

photoThis lovely photo is by Lisa Silvestri

Here’s my November column for Curves magazine. It’s a recipe for Moroccan leg of lamb with roasted fall vegetables, heavy on the parsnips, my favorite. It’s got a spiced yogurt sauce.  But best of all, it’s only 400 calories a serving. Enjoy.

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Published by

Michelle Glynn

Traded globe-trotting for motherhood. Side hustling as a freelance writer since 2001.

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