Moroccan roast lamb with roasted roots & coriander

Method 1

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

step 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 any excess fat off the leg of lamb, then cut a few slashes into the meat. Rub ½ tbsp oil and 1 tbsp ras el hanout over the lamb and season with salt and pepper. Put the onion, celeriac, butternut squash into a large roasting tin with the garlic. 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.

step 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, lemon juice and green chilli together in a mini food processor until finely chopped and vivid green.

step 3

Carve the lamb, put on a platter, then pile on the veg. Sprinkle over some of the coriander mixture before taking the platter to the table for everyone to help themselves.

Method 2

Ingredients:

- 2-3 lbs leg of lamb

- 2 tbsp olive oil

- 2 tbsp Moroccan spice blend

- 1 tsp ground cumin

- 1 tsp ground coriander

- Salt and pepper to taste

- 4-5 large carrots, peeled and cut into chunks

- 3-4 parsnips, peeled and cut into chunks

- 1 large sweet potato, peeled and cut into chunks

- 1 onion, chopped

- Handful of fresh coriander leaves, chopped

Instructions:

1. Preheat the oven to 350°F (180°C).

2. In a small bowl, mix together olive oil, Moroccan spice blend, cumin, coriander, salt, and pepper.

3. Rub the spice mixture all over the leg of lamb, making sure to coat it evenly.

4. Place the lamb in a roasting pan and add the chopped vegetables around it.

5. Roast in the oven for about 1.5-2 hours, or until the lamb reaches your desired level of doneness.

6. Remove the lamb from the oven and let it rest for 10-15 minutes before slicing.

7. Garnish the lamb with chopped fresh coriander before serving.

8. Enjoy your delicious Moroccan roast lamb with roasted roots & coriander!

Please note that cooking times may vary depending on the size of the lamb leg and your oven, so it's always a good idea to use a meat thermometer to ensure your lamb is cooked to your liking.

Comments

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