spiced lamb roast with carrots
 
This is a pretty quick and easy dish for something that looks (and tastes) so magnificent. I bought my half lamb leg bone in and used my butcher's knife to open it out, but you could just as easily buy a pre-boned section. Everything can be set up ahead of time and popped in the oven an hour before you want to eat. Perfect!
Ingredients
  • 1kg bone out lamb leg (or 1.2kg bone in)
  • ½ tsp coriander seed
  • ½ tsp fennel seed
  • 2 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tbsp salt flakes
  • ¼ tsp cayenne pepper
  • 1 tsp ground cumin
  • 500g mixed carrots
  • 1 tbsp olive oil
  • ½ C greek yoghurt
  • 1 lime (plus extra for serving)
  • a pinch of smoked paprika
  • a pinch of salt
How to make it
  1. Grab a small frying pan and put the whole coriander and fennel seed in it over a medium heat, shaking the pan from time to time. When the smell of the spices starts to waft up, remove the pan from the heat and pop the toasted spices into a spice grinder or a mortar and pestle. Grind the spices coarsely.
  2. Mix the ground spices in with the rest of the seasoning - smoked paprika, salt flakes, cayenne pepper, ground cumin and olive oil - to form a thick red paste. Rub this paste all over the lamb and leave it to marinade for at least a couple of hours.
  3. While the lamb is marinading, wash and scrub the carrots, then cut them vertically down the centre. We want to leave the skins on as they've got a great flavour (and are very, very good for you!)
  4. When you're ready to roast, heat the oven to 200C.
  5. Toss the carrots with 1 tbsp olive oil and then put them, skin side down into a roasting dish. Pop the lamb directly on top and then stick it in the oven for half an hour.
  6. After half an hour, turn the lamb over and continue roasting for another 10 minutes. This should give you a medium roast.
  7. Pull the lamb out of the oven and rest it for at least 15 minutes on a plate under some foil.
  8. While the lamb is resting, mix the yoghurt with the zest and juice of one lime, a sprinkle of smoked paprika and a pinch of salt. Set this aside.
  9. Cut the lamb into slices and arrange them on a board alongside the roasted carrots. Pour over any juices from the roasting tray and the carving tray and serve!
Recipe by onebitemore at https://onebitemore.com/2015/03/spiced-lamb-roast-with-carrots/