Moroccan-Spiced Lamb Chops with Vegetable Kabobs

Popular in India, raita is a cooling combination of yogurt and vegetables. There are endless variations, making it wonderfully versatile; it can be served as a relish, dip, salad or side with meat or fish. If you can't find naan, substitute lavash or pita bread to serve with this easy sheet pan dinner.

Ingredients

For the lamb chops:


For the raita:

Directions

If using wooden skewers, soak 8 to 10 skewers in water for at least 30 minutes.

In a small bowl, stir together the cumin, cardamom, ginger, cayenne and 1/2 tsp. salt. Sprinkle the garlic on one side of the lamb chops and coat both sides with the spice mixture. Let the chops stand at room temperature for 30 minutes.

Preheat an oven to 375°F (190°C). Line a baking sheet with aluminum foil.

To prepare the raita, in a bowl, stir together the yogurt, cucumber, lemon juice, cumin and mint. Season with salt and black pepper. Set aside.

In a large bowl, toss together the bell pepper, zucchini, squash, onion, 2 Tbs. of the olive oil and the vinegar. Season generously with salt and black pepper. Thread the vegetables onto the skewers, alternating as you go, and place on one end of the prepared baking sheet. Roast until the vegetables begin to soften, about 10 minutes.

Flip the skewers and place the lamb chops on the other end of the pan. Continue roasting until the lamb is medium-rare and the vegetables are fork-tender, about 20 minutes. Brush the naan on one side with the remaining 2 Tbs. olive oil and season with salt. During the last 2 minutes of cooking, add the naan to the outside corners of the pan; it’s okay if they overlap with the other food.

Serve the lamb chops with the kabobs and naan, and pass the raita at the table. Serves 4.

Adapted from Williams Sonoma Sheet Pan Suppers (Weldon Owen, 2016)