TODAY’S RECIPE: Moroccan roast lamb with roasted roots & coriander

USES ras el hanout, a classic Moroccan spice mix. SERVES 4

Ingredients

½ 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

2½ 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

Method

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 ½ tbsp oil and 1 tbsp ras el hanout over the meat. Season with salt and pepper.

2. 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.

3. Take the lamb out of the oven and leave to rest. Put the veg back in the oven for 20 mins. Meanwhile, in a mini food processor blitz the coriander, cumin seeds, lemon zest and juice, and green chilli together until finely chopped and vivid green.

4. Carve the lamb, put on a platter, then pile on the veg. Sprinkle on some of the coriander mix before taking it to the table.