Indian Style Roast Spiced Leg of Lamb
Ingredients
- 1.2 kg lamb leg bone in, excess fat trimmed
- 2 tbsp olive oil
- 1/2 cup coriander leaves and stems finely chopped +extra leaves, to garnish
- 2 cloves garlic crushed
- 2 tbsp tandoori paste
- 2 red onions cut into wedges
- 450 g butternut pumpkin peeled, cut into 4cm pieces
- 400 g can chickpeas rinsed, drained
- 120 g baby spinach
- 250 g green beans trimmed, cut into thirds, blanched
- Steamed basmati rice natural yoghurt, lemon wedges, to serve.
Instructions
- Preheat the oven to 180°C (160° fan-forced). Line a large roasting dish with baking paper.
- In a small bowl, place half the oil, chopped coriander, garlic and tandoori paste. Season and stir to combine.
- Spread onions onto roasting dish, season and toss to coat. Make small incisions in lamb with a sharp knife, spoon marinade over lamb and rub well to coat. Place lamb on top of onions, pour 1/3 cup water into base of dish, cover with foil and roast for 2 hours. Remove foil, spoon juices over lamb and add pumpkin to dish. Cook for a further 30-40 minutes, or until lamb is cooked to your liking and vegetables are tender. Remove lamb from dish and set aside covered with foil for 15 minutes to rest.
- Place cooked onions and pumpkin, chickpeas, baby spinach and green beans in a large bowl. Drizzle with remaining oil, season and toss to coat.
- Shred or slice lamb and serve with pumpkin salad, rice, yoghurt, lime wedges, extra coriander and any remaining pan juices.
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