Spiced Lamb and Winter Vegetable Tray Bake with Yoghurt, Pine Nuts and Herbs
2 tsp fennel seeds
2 tsp cumin seeds
1 tbsp coriander seeds
1 cups Greek-style natural yoghurt
1 large clove garlic, crushed
salt and freshly ground black pepper, to taste
cup extra virgin olive oil
1.6kg butterflied leg of lamb, cut into 8cm x 8cm pieces
3 large carrots, quartered
3 parsnips, quartered
350g unpeeled pumpkin, thickly sliced or cut into large chunks
1 large red capsicum, cut into 6 pieces
2 red onions, peeled and quartered
1 cup picked mint, coriander and parsley leaves
2 tbsp toasted pine nuts
lemon wedges, for serving
Grind seeds in a mortar and pestle. Transfer half the spice mix to a bowl, stir in yoghurt with garlic and season to taste. Refrigerate.
Stir oil into remaining spice mix and season to taste. Place lamb and vegetables in a large roasting tray or baking dish and toss in the spiced oil until well coated.
Bake at 200°C for 10 minutes, then reduce temperature to 180°C and cook for a further 30 minutes or until vegetables are tender and lamb is cooked to your liking.
Drizzle lamb and vegetables with reserved spiced yoghurt and sprinkle with fresh herbs, pine nuts and serve with lemon on the side.
Source: Dairy Australia Legendairy Kitchen, visit www.legendairy.com.au/recipes/ the-dairy-kitchen-recipe-landing