Healthy winter recipe for 4 people, takes only 55 mins; recipe has lamb, red onion, butternut squash, celeriac, rapeseed oil, ras el hanout, garlic clove, coriander, cumin seeds, lemon and green chilli.
Moroccan roast lamb with roasted roots & coriander
Course: Healthy winter
Servings
4
servings
Prep time
15 mins
Ingredients
- Coriander: 1 small bunch coriander
- Garlic Clove: 8 garlic cloves, skin on
- Red Onion: 2 red onions, cut into wedges
- Lemon: 1 lemon, zested and juiced
- Butternut Squash: 1 butternut squash, skin left on, cut into wedges
- Rapeseed Oil: 2 1/2 tbsp cold pressed rapeseed oil
- Lamb: 1/2 leg of lamb, around 800g
- Ras El Hanout: 2 tbsp ras el hanout
- Cumin Seeds: 1/2 tsp cumin seeds
- Celeriac: 1 celeriac, peeled and cut into wedges
- Green Chilli: 1/2 green chilli, deseeded
Directions
- Take the lamb out of the fridge while you chop the onions, squash and celeriac. Heat oven to 200C/180C fan/gas 6. Trim any excess fat off the leg of lamb, then cut a few slashes into the meat. Rub 1/2 tbsp oil and 1 tbsp ras el hanout over the lamb and season with salt and pepper. Put the onion, celeriac, butternut squash into a largeroasting tinwith the garlic. Toss with the remaining ras el hanout, remaining oil and some salt and pepper. Nestle the lamb into the tin and put in the oven to roast for 40 mins.
- Take the lamb out of the oven and leave to rest. Put the veg back in the oven for 20 mins. Meanwhile, blitz the coriander, cumin seeds, lemon zest, lemon juice and green chilli together in a minifood processoruntil finely chopped and vivid green.
- Carve the lamb, put on a platter, then pile on the veg. Sprinkle over some of the coriander mixture before taking the platter to the table for everyone to help themselves.
