Cumin-Spiced Silver Fern Farms Lamb Leg Roast with Roasted Baby Veges, Caramelised Onions and Fresh Herb Salad

, from Issue #72. June, 2017
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


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



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.