Persian Spiced Lamb Leg

SERVES 4 | 20 MINS PREP | 40 MINS COOK TIME

INGREDIENTS

600g butterflied lamb leg

2 Tbsp tomato paste

1 tsp Middle Eastern mixed spice

Drizzle of oil

Roasted vegetables

800g pumpkin

2 tsp Middle Eastern mixed spice

1 pinch chilli flakes

Drizzle of oil

2 carrots, cut into chips

½ cauliflower, cut into small florets

½ tsp ground cumin

Drizzle of oil

Middle Eastern spice

1 tsp ground fennel

1 tsp smoked paprika

¼ tsp turmeric

¼ tsp ground coriander

¼ tsp mild curry powder

¼ tsp garam masala

⅛ tsp ground cinnamon

⅛ tsp ground ginger

To serve

2 Tbsp harissa sauce or romesco sauce

4 Tbsp mayonnaise

Handful of mint leaves, roughly chopped

METHOD

Preheat oven to 220°C or 200°C fan bake.

Pat lamb dry and season with salt and pepper. Coat with tomato paste and first measure of spices. Set aside to marinate.

Cut pumpkin into wedges and toss on a lined oven tray with second measure of spices, chilli flakes and oil in a single layer. Season with salt and pepper and roast on upper oven rack for 25-30 minutes, until tender and golden. Turn once during cooking.

Cut carrot into chips and cut cauliflower into florets. Toss on a lined oven tray with cumin seeds and oil in a single layer.

Season with salt and pepper and roast on lower oven rack for about 20 minutes, until tender and golden. Turn once during cooking.

Heat oil in a frypan on medium heat and cook lamb, fat side down for 3 minutes. Flip and cook a further 2 minutes.

Transfer to oven tray with pumpkin and bake for 10-14 minutes for medium, or until cooked to your liking.

Set aside to rest (for 10–15 minutes where possible).

Combine harissa and mayo in a small bowl and set aside for serving. Roughly chop mint. Thinly slice lamb.

Top roasted vegetables with lamb, harissa mayo and mint.

Recipe and image thanks to recipes.co.nz