Marinated Lamb
snadné
Suroviny
na porce
- leg lamb, boned 1
- large bunch mint, roughly chopped 1
- large bunch cilantro, roughly chopped 1
- cloves garlic, peeled 2
- ounces (500 grams) natural yoghurt 17,5
- (14-ounce/400 gram) can chickpeas, drained and mashed 0,5
- Sea salt and freshly ground black pepper
- lemon, juiced 1
-
Tray Roasted Vegetables:
- Baby carrots
- Quartered fennel, with its own leafy tops
- Quartered red onions
- Whole baby turnips
- Butternut squash, cut into chunks
- Jerusalem artichokes, scrubbed and halved
- (14-ounce/400 gram) can chick peas, drained 0,5
- Ground cumin
- Coriander seeds
- Nutmeg
- Olive oil
- Salt and freshly ground black pepper
Postup
1 Lamb: Pre-heat the oven to 425 degrees F (220 degrees C).
2 Bash up the coriander and mint and mix with the yoghurt, garlic, and seasoning. Reserve half to use as a sauce once the lamb is cooked.
3 Score the lamb pieces, season with the salt and pepper and mix with half the marinade and the chickpeas, so it is all coated.
4 Transfer the marinade and lamb to a plastic bag and seal. Place in the refrigerator until required.
5 To cook, place the meat directly on the oven shelf above the tray of vegetables for approximately 45 minutes.
6 Vegetables: Pre-heat the oven to 425 degrees F (220 degrees C). Place all the vegetables in a roasting tray, add the chickpeas, cumin, coriander seeds, nutmeg, sea salt, pepper, and olive oil and toss together.
7 Cook in the preheated oven for 20 minutes then remove the foil and continue roasting for 20 to 30 minutes until the vegetables are tender and golden.
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