Spiced Lamb with Roast Vegetables

SPICED LAMB WITH ROAST VEGETABLES, KASUNDI AND CORIANDER YOGHURT

SERVES 4-5
READY IN: 40 MINUTES
PREP TIME: 15 MINUTES
COOK TIME: 30-35 MINUTES

ROAST VEGETABLES
6 red yams, cut in half lengthways
400-500g kumara (skin on), cut lengthways into long 2cm-thlck wedges
½ head cauliflower, cut into large florets
2 tablespoons olive oil
2 large handfuls baby spinach leaves

LAMB
600g lamb loin or leg steaks (at room temperature)
2 tablespoons Turkish spice rub

CORIANDER YOGHURT
¼ cup chopped coriander
1/3 cup Greek yoghurt
juice of 1 lemon

TO SERVE
½ cup kasundi 

PREHEAT oven to 200°C.

1 Toss yams, kumara and cauliflower with olive oil in a
roasting dish, and season with salt and pepper. Roast for
30-35 minutes until vegetables are soft inside and a little
crispy on the outside.

2 While vegetables are roasting, make the kasundi and
prepare the rest of the meal. Pat lamb dry with paper towels.
Rub lamb with spice rub and season with salt. With 10
minutes of cooking time to go for the vegetables, cook the
lamb. Heat a drizzle of olive oil in a fry-pan on high heat and
cook lamb for 2-3 minutes each side for medium-rare, or
until cooked to your liking. Set aside to rest for 5-10 minutes,
before slicing.

3 While lamb is resting, scatter spinach over roasting
vegetables and return to oven for a few minutes until
spinach has wilted.

4 Mix coriander, yoghurt and lemon juice together.
Toss roasted vegetables with wilted spinach.

TO SERVE place some vegetables onto each plate and top with
slices of lamb. Drizzle over coriander yoghurt and serve with
a spoonful of kasundi on the side.

ENERGY 2103kJ (501kcal)
CARBOHYDRATE 54.2g
PROTEIN 35g
FAT	 15.4g

Medium Time | Gluten Free•

SPICED LAMB WITH ROAST VEGETABLES, KASUNDI AND CORIANDER YOGHURT

SERVES 4-5
READY IN: 40 MINUTES
PREP TIME: 15 MINUTES
COOK TIME: 30-35 MINUTES

ROAST VEGETABLES
6 red yams, cut in half lengthways
400-500g kumara (skin on), cut lengthways into long 2cm-thlck wedges
½ head cauliflower, cut into large florets
2 tablespoons olive oil
2 large handfuls baby spinach leaves

LAMB
600g lamb loin or leg steaks (at room temperature)
2 tablespoons Turkish spice rub

CORIANDER YOGHURT
¼ cup chopped coriander
1/3 cup Greek yoghurt
juice of 1 lemon

TO SERVE
½ cup kasundi

PREHEAT oven to 200°C.

1 Toss yams, kumara and cauliflower with olive oil in a
roasting dish, and season with salt and pepper. Roast for
30-35 minutes until vegetables are soft inside and a little
crispy on the outside.

2 While vegetables are roasting, make the kasundi and
prepare the rest of the meal. Pat lamb dry with paper towels.
Rub lamb with spice rub and season with salt. With 10
minutes of cooking time to go for the vegetables, cook the
lamb. Heat a drizzle of olive oil in a fry-pan on high heat and
cook lamb for 2-3 minutes each side for medium-rare, or
until cooked to your liking. Set aside to rest for 5-10 minutes,
before slicing.

3 While lamb is resting, scatter spinach over roasting
vegetables and return to oven for a few minutes until
spinach has wilted.

4 Mix coriander, yoghurt and lemon juice together.
Toss roasted vegetables with wilted spinach.

TO SERVE place some vegetables onto each plate and top with
slices of lamb. Drizzle over coriander yoghurt and serve with
a spoonful of kasundi on the side.

ENERGY 2103kJ (501kcal)
CARBOHYDRATE 54.2g
PROTEIN 35g
FAT 15.4g

Medium Time | Gluten Free•

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