Marinated Lamb
By: Anonymous
Published: Thursday, December 3, 2009 - 11:48pm

Ingredients




1 leg of lamb, boned
1 lrg bunch mint, roughly, chopped
1 lrg bunch cilantro, roughly, chopped
2 clv garlic, peeled
17 1/2 ounces natural yoghurt
1/2 14-ounce can chickpeas, drained, and, mashed
sea salt
freshly ground black pepper
1 lemon, juiced
1 tray roasted vegetables, (recipe follows)
Tray Roasted Vegetables
baby carrot
quartered fennel, with its own leafy tops
quartered red onion
whole baby turnip
chunks of butternut squash
jerusalem artichoke, scrubbed, and, halved
olive oil
ground cumin
coriander, seeds
nutmeg
salt
freshly ground black pepper
1/2 14-ounce can chickpeas, drained, and, mashed

Preparation

1 Pre-heat the oven to 425 degrees F (220 degrees C). 2 Bash up the coriander and mint and mix with the yogurt, garlic and seasoning. Reserve half to use as a sauce once the lamb is cooked. 3 Score the lamb pieces, season with the salt and pepper and mix with half the marinade and the chick peas, so it is all coated. 4 Transfer the marinade and lamb to a plastic bag and seal. Place in the fridge until required. 5 To cook, place the meat directly on the oven shelf above the tray of vegetables for approximately 45 minutes. 6 Tray Roasted Vegetables:Pre-heat the oven to 425 degrees F (220 degrees C). 7 Place all the vegetables in a roasting tray, add the chick peas, cumin, coriander seeds, nutmeg, sea salt, pepper and olive oil and toss together. 8 Cook in the pre-heated oven for 20 minutes then remove the foil and continue roasting for 20 to 30 minutes until the vegetables are tender & golden.