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Tray Roast Leg Of Lamb Recipe
How to make Tray Roast Leg Of Lamb
Tray Roast Leg Of Lamb Tray roast leg of lamb in hung curd Chick pea marination, with roast veggies the flavors in this recipe are Moroccan based.
- Total Cook Time 20 mins
- Prep Time 10 mins
- Cook Time 10 mins
- Recipe Servings4
- Easy
Ingredients of Tray Roast Leg Of Lamb
- 1 Leg of lamb
- 2 tsp Coriander seeds
- 3 Garlic( Peeled and chopped)
- 1 bunch Coriander
- 400 gram Chick peas (boiled and drain)
- 1 tsp Salt
- 1 tsp Ground pepper
- 1 tsp Lemon juice
- 500 gram Hung curd
- 12 Baby turnip
- 2 Squash
- 10 Cheery tomatoes
- 2 Red onion
- 1 Garlic bulb
- 2 tsp Ground cumin
- 4 tsp Olive oil
How to Make Tray Roast Leg Of Lamb
HideShow Media1.
Score the lamb on both side. Using food processor, grind up coriander seeds, garlic, fresh coriander, mint and half of chickpeas until you have a paste.
2.
Season this marinade with salt and fresh ground pepper , then add lemon juice and yogurt. Put the other half of this marinade in fridge.
3.
Coat lamb with this marinade. Leave it in fridge for 24 hrs.
4.
Preheat the oven to 200*C. Place turnip and carrot in a roasting tray with the Squash, onion, garlic and reaming chickpeas, then sprinkle with the cumin, salt and pepper.
5.
Drizzle with olive oil and toss together to coat.
6.
Cook for about and 1 hour, tossing the vegetable halfway through.
7.
Serve the lamb well cooked with the veggies.
8.
Drizzle with rum and flambé (optional)