Marinated Lamb

Transfer the marinade and lamb to a plastic bag and seal. Place in the refrigerator until required. To cook, place the meat directly on the oven shelf above the tray of vegetables for approximately 45

MediterraneanLambEasy45 minBy Northstar

Ingredients

Servings

1 leg lamb, boned
1 large bunch mint, roughly chopped
1 large bunch cilantro, roughly chopped
2 clove garlic, peeled
17 0.5 oz (500 grams) natural yoghurt
0.5 can chickpeas, drained and mashed Sea salt and freshly ground black pepper
1 lemon, juiced 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
0.5 can chick peas, drained Ground cumin Coriander seeds Nutmeg
Olive oil
Salt and freshly ground black pepper Lamb: Pre-heat the oven to 425 degrees F (220 degrees C). 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. Score the lamb pieces, season with the salt and pepper and mix with half the marinade and the chickpeas, so it is all coated.

Instructions

1
Transfer the marinade and lamb to a plastic bag and seal. Place in the refrigerator until required. To cook, place the meat directly on the oven shelf above the tray of vegetables for approximately 45 minutes. 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.

Ingredients

Instructions

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