Cumin-Spiced Silver Fern Farms Lamb Leg Roast with Roasted Baby Veges, Caramelised Onions and Fresh Herb Salad
These cumin-spiced roast lamb wraps with roasted baby vegetables make a great update on the classic Sunday roast.
Serves: 7-8
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.
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 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 sealable jar or container.
Makes about 1½ cups and keeps for up to a week in the fridge.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!