Roast Leg of Lamb
By á-621
1 Picture
Ingredients
- 1 x leg lamb - butterflied and boned
- 2 teaspoon coriander seeds
- 3 cloves garlic
- bunch of coriander
- bunch of mint
- 1 x 410g tin of drained chickpeas
- juice of half a lemon
- 500 g malls natural yogurt
- carrots
- butternut pumpkin
- more garlic
- red onion
- Plus green salad and potatoes if you want
Details
Preparation
Step 1
In a food processor, place all the above ingredients with the exception of the lamb. Blend until you have a paste. You may need to add more lemon juice or water to do so. Add some salt and pepper.
Score the lamb on both side
Place half the yoghurt mixture in a plastic bag and add the lamb. Put the other half of the yoghurt in the fridge, tied and sealed. Allow the yoghurt to cover all parts of the lamb.
Leave to marinate for at least an hour but up to 24 hours
Preheat oven to 200°C. Place in a roasting tray, chopped butternut pumpkin, carrots, red onions roughly chopped, whole garlic cloves (6 - 10), a can of drained chickpeas. Sprinkle with olive oil, salt, pepper and cumin.
Remove lamb from plastic bag and place on wire rack directly over veggies, cook for approx 1 hour, tossing vegetables halfway through.
Serve the lamb well cooked with veggies and extra yoghurt on side.
Review this recipe