SPICED LAMB AND WINTER VEGETABLE TRAY BAKE WITH YOGHURT, PINE NUTS AND HERBS
SERVES 6
DIFFICULTY EASY
PREPARATION 15 MINS
COOKING 40 MINS
INGREDIENTS
2 teaspoons fennel seeds
2 teapoons cumin seeds
1 tablespoon coriander seeds
1 1/2 cups Greek Style natural yoghurt
1 large clove garlic, crushed
salt and freshly ground black pepper, to taste
1/3 cup extra virgin olive oil
1.6 kg butterflied leg of lamb, cut into 8cm x 8cm pieces
3 large carrots, quartered
3 parsnips, quartered
350g unpeeled pumpkin, thickly sliced or cut into large chunks
1 large red capsicum, cut into 6 pieces
2 red onions, peeled and quartered
1 cup picked mint, coriander and parsley leaves
2 tablespoons toasted pine nuts
lemon wedges, for serving
METHOD
Grind seeds in a mortar and pestle. Transfer half the spice mix to a bowl, stir in yoghurt with garlic and season to taste. Refrigerate.
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.
Drizzle lamb and vegetables with reserved spiced yoghurt and sprinkle with fresh herbs, pine nuts and serve with lemon on the side.
Hi. I am a volunteer bot for @resteembot that upvoted you.
Your post was chosen at random, as part of the advertisment campaign for @resteembot.
@resteembot is meant to help minnows get noticed by re-steeming their posts
To use the bot, one must follow it for at least 3 hours, and then make a transaction where the memo is the url of the post.
If you want to learn more - read the introduction post of @resteembot.
If you want help spread the word - read the advertisment program post.
Steem ON!