2 teaspoons fennel seeds
2 teapoons cumin seeds
1 tablespoon coriander seeds
1 1/2 cups Australian Greek Style natural yogurt
1 large clove garlic, crushed
salt and freshly ground black pepper, to taste
1/3 cup extra virgin olive oil
1.6 kg butterflied leg of lamb, cut into 8cm x 8cm pieces
3 large carrots, quartered
3 parsnips, quartered
350g unpeeled pumpkin, thickly sliced or cut into large chunks
1 large red capsicum, cut into 6 pieces
2 red onions, peeled and quartered
1 cup picked mint, coriander and parsley leaves
2 tablespoons toasted pine nuts
lemon wedges, for serving
- Grind seeds in a mortar and pestle. Transfer half the spice mix to a bowl, stir in yogurt with garlic and season to taste. Refrigerate.
- Stir oil into remaining spice mix and season to taste. Place lamb and vegetables in a large roasting tray or baking dish and toss in the spiced oil until well coated. Bake at 200C for 10 minutes, then reduce temperature to 180C and cook for a further 30 minutes or until vegetables are tender and lamb is cooked to your liking.
- Drizzle lamb and vegetables with reserved spiced yogurt and sprinkle with fresh herbs, pine nuts and serve with lemon on the side.
Preparation Time: 15 minutes Cooking Time: 40 minutes
Use your favourite winter root vegetables for this recipe.
This recipe makes a delicious lamb salad, the next day, simply toss in some rocket or baby spinach, or even cooked quinoa.