Moroccan roast lamb with roasted roots & coriander

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 •