This weekend's recipe is courtesy of the Dairy Kitchen on behalf of Australia's hard-working dairy farmers (and their cows). It's a contemporary Australian intepretation on a traditional roast lamb. Not only is it simple to prepare, but it only leaves one dish to wash up!
Serves 6
Ingredients
2 teaspoons fennel seeds
2 teaspoons cumin seeds
1 tablespoon coriander seeds
1½ cups 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
Method
1. Grind spices in a mortar and pestle. Transfer half the spice mix to a bowl, stir in yogurt and 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. Roast at 200°C for 10 minutes, then reduce temperature to 180°C and cook for a further 30-40 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.
Tips:
- Use your favourite winter root vegetables for this recipe
- If you're allergic to pine nuts, you can substitute them with pumpkin seeds.
- This recipe makes a delicious lamb salad, the next day, simply toss in some rocket or baby spinach, or even cooked quinoa
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