Preparation 15 mins l Cooking 40 mins
<i>Ingredients</i> (serves 6)
2 teaspoons fennel seeds
2 teapoons cumin seeds
1 tablespoon coriander seeds
1 1/2 cups Greek Style natural yoghurt
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
1. 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.
2. 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.
3. Drizzle lamb and vegetables with reserved spiced yogurt and sprinkle with fresh herbs, pine nuts and serve with lemon on the side.
Time: 15 minutes l 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.