Marinated Lamb
24 ingredients
8 steps
Ingredients
- 1 leg of lamb boned
- 1 mint lrg bunch, roughly, chopped
- 1 cilantro lrg bunch, roughly, chopped
- 2 garlic peeled
- 17 1/2 ounces yoghurt natural
- 7 ounces chickpeas drained, and, mashed
- sea salt
- freshly ground black pepper
- 1 lemon juiced
- 1 roasted vegetables tray, recipe follows
- roasted vegetables Tray
- baby carrot
- fennel quartered, with its own leafy tops
- red onion quartered
- baby turnip whole
- 1 chunk butternut squash
- jerusalem artichoke scrubbed, and, halved
- olive oil
- ground cumin
- coriander seeds
- nutmeg
- salt
- freshly ground black pepper
- 7 ounces chickpeas drained, and, mashed
Directions
-
1Pre-heat the oven to 425 degrees F (220 degrees C).
-
2Bash 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.
-
3Score the lamb pieces, season with the salt and pepper and mix with half the marinade and the chick peas, so it is all coated.
-
4Transfer the marinade and lamb to a plastic bag and seal. Place in the fridge until required.
-
5To cook, place the meat directly on the oven shelf above the tray of vegetables for approximately 45 minutes.
-
6Tray Roasted Vegetables:Pre-heat the oven to 425 degrees F (220 degrees C).
-
7Place all the vegetables in a roasting tray, add the chick peas, cumin, coriander seeds, nutmeg, sea salt, pepper and olive oil and toss together.
-
8Cook 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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