Ingredients
The following ingredients have 4 Servings
- 2.9kg lamb leg (bone in)
- 1/4 cup (60ml) extra virgin olive oil
- 500g baby potatoes, halved
- 2 bunches heirloom baby carrots (substitute Dutch baby carrots)
- 600g Jap pumpkin, cut into 3cm wedges
- 1 red onion, cut into wedges
- 4 garlic cloves, unpeeled
- 8 thyme sprigs, leaves picked
- 2.00 cup (280g) Greek yoghurt
- 1/2 bunch mint, leaves picked, finely chopped, plus extra leaves to serve
- 1 tsp ground cumin
- 4 garlic cloves, crushed
- 5cm piece (25g) ginger, finely grated
- 1 tbs garam masala (Indian spice mix)
- 2 tbs ground coriander
- 2 tsp ground cumin
- 2 tsp ground turmeric
- 2 tsp ground chilli powder
- 1 bunch mint, leaves and stems finely chopped, plus extra leaves to serve
- 11/2 tbs extra virgin olive oil
Instruction
- For the marinade, combine all ingredients and 1/2 tsp salt flakes in a bowl.
- Score lamb at 3cm intervals and rub all over with marinade. Cover and chill for 2 hours to overnight. Stand at room temperature for 30 minutes before roasting.
- Preheat oven to 200°C. Grease 3 baking trays and line with baking paper. Place lamb on 1 prepared tray, drizzle with 1 tbs oil and roast for 15 minutes. Reduce oven to 180°C. Roast lamb for a further 1 hour 5 minutes, or until internal temperature at the thickest part is 54°C on thermometer. Rest for 15 minutes.
- Meanwhile, 30 minutes into lamb cooking time, combine potato, carrot, pumpkin, onion, garlic, thyme and remaining 2 tbs oil in a bowl. Spread across prepared trays and roast for 1 hour 5 minutes or until tender.
- To make the dressing, combine yoghurt, mint, cumin and 1/2 tsp salt flakes in a bowl.
- Place lamb and vegetables on a serving platter, scatter with extra mint and drizzle with some yoghurt and mint dressing.
