- Marinated Lamb
- 1 leg of lamb, boned
- 1 large bunch mint, roughly, chopped
- 1 large bunch cilantro, roughly, chopped
- 2 cloves garlic, peeled
- 17 1/2 oz natural yoghurt
- 1/2 14-ounce can chickpeas, drained, and, mashed
- sea salt
- freshly ground black pepper
- 1 lemon, juiced
- 1 tray roasted vegetables, (recipe follows)
- Tray Roasted Vegetables
- baby carrot
- quartered fennel, with its own leafy tops
- quartered red onion
- whole baby turnip
- chunks of butternut squash
- jerusalem artichoke, scrubbed, and, halved
- olive oil
- ground cumin
- coriander, seeds
- nutmeg
- salt
- freshly ground black pepper
- 1/2 14-ounce can chickpeas, drained, and, mashed
- Marinated Lamb
- Pre-heat the oven to 425 degrees F (220 degrees C).
- Bash up the coriander and mint and mix with the yogurt, garlic and seasoning.
- Reserve half to use as a sauce once the lamb is cooked.
- Score the lamb pieces, season with the salt and pepper and mix with half the marinade and the chick peas, so it is all coated.
- Transfer the marinade and lamb to a plastic bag and seal. Place in the fridge until required.
- To cook, place the meat directly on the oven shelf above the tray of vegetables for approximately 45 minutes.
- Tray Roasted Vegetables
- Pre-heat the oven to 425 degrees F (220 degrees C).
- Place all the vegetables in a roasting tray, add the chick peas, cumin, coriander seeds, nutmeg, sea salt, pepper and olive oil and toss together.
- Cook in the pre-heated oven for 20 minutes then remove the foil and continue roasting for 20 to 30 minutes until the vegetables are tender & golden.
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