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spiced lamb roast with carrots

March 24, 2015

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Every other Wednesday or so, I get a mid-week-weekend.

A day off my day job and the wonderful freedom that comes with the ability to do all of my favourite things without guilt or retribution. Such as lying on the sofa. And watching embarrassingly bad reality TV shows. Back to back. Without pants. Ahem.

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I try, sometimes, to be a functioning member of society on my magic Wednesdays.

I might do a couple of loads of laundry (sans pants, with Ex on the Beach playing in the background).

I’ve paid some bills on occasion (sans pants, whilst eating party pies, with Say Yes to the Dress on in the background.)

There was even one Wednesday that had me cleaning the house, scrubbing the toilets, putting away all of the bits and bobs that have found their way out of their temporary homes, brushing my hair and making the bed.

(This was a particularly good day. I’d been watching the Lifestyle Channel. I even popped a pair of shorts on.)

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I probably shouldn’t be telling you all of this. It’s totally killing my schtick as a put-together lady who always has her house in order and her waist nipped cleanly in by something belted.

But here I am, breaking up my carefully curated image to tell you about the one  Wednesday when I rose above all of my shameful, slovenly habits, put my pants on (!), went to the butcher, returned with groceries (!) that didn’t include party pies (!!) and made Koji some dinner.

He’s a lucky man, that one.

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It was partly because we’d run out of fresh food. Partly because I couldn’t bear the thought of party pies for lunch. Again. Mostly because Koji had worked so darn hard at cleaning the kitchen the day before and I figured a good wife should never let a good deed go unrewarded.

(Seriously, he polished the cabinet doors and everything.)

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And so.

One deboned, half shoulder of lamb (thank you trusty knife skills). A gritty red marinade massaged in. A handful of halved carrots and a baking tray.

Oven on.

Pants off.

Television fired up.

A little under an hour later, there was an amazing smell coming from the kitchen, and the final product looked so good that I popped my pants back on for photos.

Lucky you.

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spiced lamb roast with carrots
 
This is a pretty quick and easy dish for something that looks (and tastes) so magnificent. I bought my half lamb leg bone in and used my butcher's knife to open it out, but you could just as easily buy a pre-boned section. Everything can be set up ahead of time and popped in the oven an hour before you want to eat. Perfect!
Ingredients
  • 1kg bone out lamb leg (or 1.2kg bone in)
  • ½ tsp coriander seed
  • ½ tsp fennel seed
  • 2 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tbsp salt flakes
  • ¼ tsp cayenne pepper
  • 1 tsp ground cumin
  • 500g mixed carrots
  • 1 tbsp olive oil
  • ½ C greek yoghurt
  • 1 lime (plus extra for serving)
  • a pinch of smoked paprika
  • a pinch of salt
How to make it
  1. Grab a small frying pan and put the whole coriander and fennel seed in it over a medium heat, shaking the pan from time to time. When the smell of the spices starts to waft up, remove the pan from the heat and pop the toasted spices into a spice grinder or a mortar and pestle. Grind the spices coarsely.
  2. Mix the ground spices in with the rest of the seasoning - smoked paprika, salt flakes, cayenne pepper, ground cumin and olive oil - to form a thick red paste. Rub this paste all over the lamb and leave it to marinade for at least a couple of hours.
  3. While the lamb is marinading, wash and scrub the carrots, then cut them vertically down the centre. We want to leave the skins on as they've got a great flavour (and are very, very good for you!)
  4. When you're ready to roast, heat the oven to 200C.
  5. Toss the carrots with 1 tbsp olive oil and then put them, skin side down into a roasting dish. Pop the lamb directly on top and then stick it in the oven for half an hour.
  6. After half an hour, turn the lamb over and continue roasting for another 10 minutes. This should give you a medium roast.
  7. Pull the lamb out of the oven and rest it for at least 15 minutes on a plate under some foil.
  8. While the lamb is resting, mix the yoghurt with the zest and juice of one lime, a sprinkle of smoked paprika and a pinch of salt. Set this aside.
  9. Cut the lamb into slices and arrange them on a board alongside the roasted carrots. Pour over any juices from the roasting tray and the carving tray and serve!

 


  • #1
    koji
    March 24th, 2015

    mmmm….. lamb

  • #2
    April 17th, 2015

    Just wandered over from the Facebook food/wine blogger callout. What an absolutely fab blog you have! This lamb looks amazing.

  • #3
    May 12th, 2015

    What an amazing recipe you have here! I do love lamb meat. It’s because it has this strong flavor that just stay in your mouth once you had a taste of it. Thanks for sharing this. It looks really amazing!

Shez