Roast lamb with herbed vegetables
6
- Prep Time10 min
- Total Time10 min
- Makes6 to 8 Servings
Yvonne Duivenvoorden
Skip the ho-hum ham on Easter - or any Sunday night - in favour of this revved-up roast, served with squash and onion that caramelize as they cook alongside the lamb.
Ingredients
2 kg short-cut leg of lamb
1 tbsp coriander seeds
2 tsp dried oregano
1 tsp garlic salt
1 tsp chili powder
1 tsp ground ginger
1/2 tsp coarse salt, such as kosher or sea salt
1 tbsp olive oil
1 acorn squash
2 onions
1 cup dry red wine or apple juice
1/4 cup balsamic or red-wine vinegar
1/2 cup black or green olives
1 tsp dried thyme
Instructions
Preheat oven to 400F (200C). Place lamb in a large roasting pan or a large rimmed baking sheet. Place coriander seeds on a cutting board and, using a heavy pan, coarsely crush and place in a small bowl. Stir in oregano, garlic salt, chili powder, ginger and coarse salt. Rub oil over lamb. Sprinkle with spice mixture and press into meat.
Roast, uncovered, in centre of preheated oven for 20 min. Meanwhile, peel squash if you wish. Remove and discard seeds and cut into wedges. Slice onions into wedges. Remove roast from oven. Pour wine and vinegar around roast. Using a wooden spoon, scrape up brown bits from pan bottom to add flavour to sauce. Scatter vegetables and olives around lamb, and coat with pan juices. Sprinkle vegetables and juices with thyme.
Reduce temperature to 375F (190C). Continue roasting lamb, basting once or twice, until an instant-read thermometer inserted in thickest part of meat reads 150F (65C) for medium-rare, from 55 to 65 more min. Remove lamb to a cutting board and cover loosely with foil. Let stand for 10 min. Place vegetables on a platter or in a serving dish. Carve lamb, then spoon pan juices overtop.
Nutrition (per serving)
Calories 9, Protein 32g, Carbohydrates 11g, Fat 18g, Fibre 2g.
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