Spiced lamb and win­ter veg­etable tray bake

Wangaratta Chronicle - North East Regional Extra - - News -

THIS hearty dish from Dairy Aus­tralia is both veg­etable-packed and cal­cium rich, and left­overs can even be made into a de­li­cious lamb salad by toss­ing it with rocket, baby spinach or even cooked quinoa.

See more recipes like this at www.leg­endairy.com.au.


1. Grind seeds in a mor­tar and pes­tle. Trans­fer half the spice mix to a bowl, stir in yo­gurt with gar­lic and sea­son to taste. Re­frig­er­ate.

2. Stir oil into re­main­ing spice mix and sea­son to taste. Place lamb and veg­eta­bles in a large roast­ing tray or bak­ing dish and toss in the spiced oil un­til well coated. Bake at 200°C for 10 min­utes, then re­duce tem­per­a­ture to 180°C and cook for a fur­ther 30 min­utes or un­til veg­eta­bles are ten­der and lamb is cooked to your lik­ing.

3. Driz­zle lamb and veg­eta­bles with re­served spiced yo­gurt and sprin­kle with fresh herbs, pine nuts and serve with lemon on the side.

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