MOROCCAN ROAST LAMB WITH ROASTED ROOTS & CORIANDER

Moroccan roast lamb with roasted roots & coriander image

Serve up this tasty Moroccan roast lamb dish for a low-calorie main that delivers stacks of flavour and three of your 5-a-day

Provided by Sophie Godwin - Cookery writer

Time 1h10m

Number Of Ingredients 11

Ingredients

½ leg of lamb , around 800g
2 red onions , cut into wedges
1 butternut squash , skin left on, cut into wedges
1 celeriac , peeled and cut into wedges
2½ tbsp cold pressed rapeseed oil
2 tbsp ras el hanout
8 garlic cloves , skin on
1 small bunch coriander
½ tsp cumin seeds
1 lemon , zested and juiced
½ green chilli , deseeded

Steps:

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 ½ 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 large roasting tin with 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 mini food processor until 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.

Nutrition Facts : Calories 446 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 45 grams protein