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

  1. 1
    Pre-heat the oven to 425 degrees F (220 degrees C).
  2. 2
    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.
  3. 3
    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.
  4. 4
    Transfer the marinade and lamb to a plastic bag and seal. Place in the fridge until required.
  5. 5
    To cook, place the meat directly on the oven shelf above the tray of vegetables for approximately 45 minutes.
  6. 6
    Tray Roasted Vegetables:Pre-heat the oven to 425 degrees F (220 degrees C).
  7. 7
    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.
  8. 8
    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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