Moroc­can roast lamb with roasted roots & co­rian­der

BBC Good Food - - Easy Health -

SERVES 4 PREP 15 mins COOK 55 mins EASY

1/2 leg of lamb, around 800g 2 red onions, cut into wedges 1 but­ter­nut squash, skin left on, cut into wedges 1 cele­riac, peeled and cut into wedges 21/2 tbsp cold pressed rape­seed oil 2 tbsp ras el hanout 8 gar­lic cloves, skin on 1 small bunch co­rian­der ½ tsp cumin seeds 1 le­mon, zested and juiced ½ green chilli, de­seeded

1 Take the lamb out of the fridge while you chop the onions, squash and cele­riac. Heat oven to 200C/180C fan/gas 6. Trim the leg of any ex­cess fat, then cut a few slashes into the meat and rub 1/2 tbsp oil and 1 tbsp ras el hanout over the meat and sea­son with salt and pep­per. Put the onion, cele­riac, but­ter­nut squash and gar­lic into a large roast­ing tin. Toss with the re­main­ing ras el hanout, re­main­ing oil and some salt and pep­per. Nes­tle the lamb into the tin and put in the oven to roast for 40 mins.

2 Take the lamb out of the oven and leave to rest. Put the veg back in the oven for 20 mins. Mean­while, blitz the co­rian­der, cumin seeds, le­mon zest and juice, and green chilli to­gether in a mini food pro­ces­sor un­til finely chopped and vivid green. Carve the lamb, put on a plat­ter, then pile on the veg. Spin­kle on some of the co­rian­der mix be­fore tak­ing it to the table for ev­ery­one to help them­selves.

GOOD TO KNOW healthy • low cal • fi­bre • iron • 3 of 5-a-day • gluten free PER SERV­ING 446 kcals • fat 20g • sat­u­rates 5g • carbs 18g • sug­ars 10g • fi­bre 10g • protein 45g •

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