Roasted Lamb with a Herb Crust
This is a Jamie Oliver jobbie. It's easy, cooks in 1 hour, and always works. It's a perfect hassle free Sunday lunch. My kids love it too.
The recipe below will feed 6 with roasted veg.
You need:
1 large leg of lamb - butterflied
500g Natural Yoghurt
1x can Chickpeas
Bunch of Coriander
Bunch of mint
1 tsp cumin seeds
1tsp coriander seeds
Salt & pepper
Grind the coriander and cumin seeds, then put in a food processor with the fresh herbs. Blitz, then add the yoghurt. Blitz again. Season with salt & pepper.
Put half of the flavoured yoghurt in a tub and keep in the fridge. Put the lamb in a clean plastic bag (with no holes in!), then add the remaining yoghurt mixture. Give it a really good massage to coat the lamb thoroughly. Then pop the bag in the fridge and leave for at least an hour, or preferably overnight.
When it comes to cooking, put the lamb straight on to a shelf in a preheated oven at 220C. Put a tray below to catch the juices. I always roast up potatoes, lots of red peppers, and other veg at hand in the tray. They take on the flavour that drips from the lamb. Delicious stuff!
The lamb will be slightly pink still with a crispy, herby crust. Serve it with the roast veg and a good dollop of the herb yoghurt you saved in the fridge.
Last time I made this, I used some left-over lamb for some wraps the next day. They were awesome. Slice any left-over lamb into large bite-sizes, then fry in olive oil until hot and crispy. Put on to wraps that have been heated in a dry frying pan for a minute. Add some crunchy salad & the herb yogurt/chilli sauce & some lemon juice. They are so good!
The recipe below will feed 6 with roasted veg.
You need:
1 large leg of lamb - butterflied
500g Natural Yoghurt
1x can Chickpeas
Bunch of Coriander
Bunch of mint
1 tsp cumin seeds
1tsp coriander seeds
Salt & pepper
Grind the coriander and cumin seeds, then put in a food processor with the fresh herbs. Blitz, then add the yoghurt. Blitz again. Season with salt & pepper.
Put half of the flavoured yoghurt in a tub and keep in the fridge. Put the lamb in a clean plastic bag (with no holes in!), then add the remaining yoghurt mixture. Give it a really good massage to coat the lamb thoroughly. Then pop the bag in the fridge and leave for at least an hour, or preferably overnight.
When it comes to cooking, put the lamb straight on to a shelf in a preheated oven at 220C. Put a tray below to catch the juices. I always roast up potatoes, lots of red peppers, and other veg at hand in the tray. They take on the flavour that drips from the lamb. Delicious stuff!
The lamb will be slightly pink still with a crispy, herby crust. Serve it with the roast veg and a good dollop of the herb yoghurt you saved in the fridge.
Last time I made this, I used some left-over lamb for some wraps the next day. They were awesome. Slice any left-over lamb into large bite-sizes, then fry in olive oil until hot and crispy. Put on to wraps that have been heated in a dry frying pan for a minute. Add some crunchy salad & the herb yogurt/chilli sauce & some lemon juice. They are so good!
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