Cumin-Spiced Lamb Leg Roast with Roasted Baby Veges, Caramalised Onions and Fresh Herb Salad

By Sarah Tuck, Dish Magazine
Cumin-Spiced Lamb Leg Roast with Roasted Baby Veges, Caramalised Onions and Fresh Herb Salad
Preparation Time
30min
Cooking Time
30min
Serves
7-8
Difficulty
Moderate
Rating
Click stars to rate

Ingredients

Cumin-Spiced Lamb Leg Roast

  • 2 x 400-gram packs Silver Fern Farms Lamb Leg Roast
  • 2 teaspoons cumin seeds, ground in a mortar and pestle
  • 3 tablespoons olive oil
  • To serve
  • flatbread (I used plain roti, heated in the oven)
  • 2½ cups mixed herbs such as basil, parsley, coriander and fennel

Roasted Baby Veges

  • 16 baby carrots, trimmed or 8 larger carrots halved lengthways
  • 5 small parsnips, cut to match carrot size
  • 5 small (or 2 large) kumara, peeled and cut to match carrot size
  • 1 red capsicum, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon runny honey
  • 2 teaspoons cumin seeds

Harissa-Spiked Yoghurt

  • 1½ cups Greek natural yoghurt
  • ⅓ cup harissa

Caramelised Onions

  • 3–4 tablespoons olive oil
  • 4 medium red onions, sliced thinly
  • ¼ teaspoon salt
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons caster sugar
  • small pinch chilli flakes, optional
  • black pepper, to taste

Method

Cumin-Spiced Lamb Leg Roast

Rub lamb with the ground cumin and olive oil and season with salt and pepper.

Preheat the oven to 200°C.

Heat a frying pan to medium-high, add the lamb, and cook for 2 minutes each side. Transfer to the oven and bake for 30 minutes. Remove from the oven, cover and rest for 10 minutes.

To serve

Slice the lamb and serve on flatbreads with the mixed herbs, Roasted Baby Veges, Harissa-Spiked Yoghurt, and Caramelised Onions (recipes below).

Roasted Baby Veges

Preheat the oven to 180°C.

Place trimmed vegetables in a large roasting dish.

Toss with oil, honey and cumin seeds and season well with salt and pepper and roast for 25–30 minutes.

Harissa-Spiked Yoghurt

Swirl ingredients together to serve.

Caramelised Onions

Heat olive oil in a big heavy-based pot. Add onions and salt and cook over a medium heat for 25–30 minutes until nice and soft, stirring every once in a while so that they don’t catch on the bottom. In between stirring, half cover with the pot lid. I rest it on the wooden spoon laid across the top of the pot.

After 30 minutes, add the balsamic vinegar and sugar. Cook a further 10 minutes, uncovered, stirring occasionally.

Once you add the sugar, the onions will brown up more and go more caramelised – if your heat is a little low you might want to increase it for caramelisation. If the onions are a little dry add an extra tablespoon of olive oil and stir through.

If you like a little heat add the chilli flakes, then season with black pepper. Leave to cool, then spoon into a sealablejar or container.

Makes about 1½ cups and keeps for up to a week in the fridge.

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