Roasted Lamb with Squash, Tomato, and Sunflower Seeds

We continue the fall dinner party rollout, with this recipe. I love Mediterranean food so when it comes to entertaining and more costly cuts of meat, I frequently lean towards making a roasted leg of lamb. With this recipe, I wanted to lend it toward a roast treatment surrounded by veggies, roasted garlic, and delicious sunflower seeds. By adding these roasted veggies to the roast, they had a lovely roasted flavor and made for the perfect side for this dinner party. Not to mention the impressive platter of food. It looked like a feast!

Keep reading for the full recipe after the jump!

Roasted Lamb with Squash, Tomato, and Sunflower Seeds

Servings: 6-8 entree portions


  • 5-6 lb leg of lamb (find full recipe to cook it here)
  • 4 T organic extra virgin olive oil
  • 10 cloves of garlic
  • 3 T fresh rosemary
  • 3 T fresh thyme
  • 1 butternut squash
  • 2 acorn squash
  • 5 cloves of garlic, additional
  • 3 T raw sunflower seeds
  • 2 organic tomatoes


Preheat your oven to 350 degrees.

Let’s begin by prepping the lamb. You’ll find the full recipe here. I always approximate 20 minutes per pound of lamb, knowing the final temperature will be around 170 degrees for lamb to be medium well. If you like your lamb a bit more rare, adjust your cooking time accordingly.

Clean squash, deseeding and thoroughly coating with olive oil, salt pepper, and sprigs of thyme. Place on a foil lined cookie sheet with garlic cloves and sunflower seeds, one hour prior to completed cooking time for the lamb. Once squash is tender, transfer all the squash, sunflower seeds, and garlic to the roasting pan with lamb. Add tomatoes and cook until lamb is to desired temperature and vegetables are cooked through. (I chose to cut tomatoes in half, but you can roast them whole as well.) Remove from oven and tent roasting pan with foil, allowing heat to remain within. Transfer lamb to cutting board and allow it to rest. Using the drippings from the roast, transfer to a sauce pan, bring to boil, and allow to reduce for a simple sauce. Season with additional salt and pepper. Cut lamb in slices and place on platter with roasted vegetables, garlic, and seeds to serve. Top with sauce and additional salt and pepper. Enjoy!

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