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Indian spiced lamb leg roast with roasted carrots, parsnips and yoghurt raita

Name: Indian spiced lamb leg roast with roasted carrots, parsnips and yoghurt raita
Yield: 4
Ingredients: 3 Tbsp Vegetable oil; 1 tsp Ground cumin; ½ tsp Ground cinnamon; 1 clove Garlic, large, finely chopped; 1 pinch Chilli flakes, a large one, or to taste; ½ tsp Salt; 2 large Carrots, peeled and sliced thinly lengthways; 400 g Silver Fern Farms lamb leg roast (Main); 2 large Parsnips, peeled and thinly sliced lengthways; 2 large Carrots, peeled and sliced thinly lengthways (Main); 150 ml Plain unsweetened yoghurt; ½ Cucumbers, peeled, split in half lengthways, seeds scraped out, flesh grated then squeezed dry; 1 small handful Chopped mint; 1 small handful Chopped coriander

for 4 people

Bite

Serve with Selaks Reserve Merlot Cabernet This soft, supple wine is a classic expression of Hawke’s Bay merlot cabernet. With a bouquet of wild berries and a hint of spice, it displays flavours of ripe blackberry and plum with subtle oak. The finish is long and satisfying.

Ingredients

3 Tbsp	Vegetable oil
1 tsp	Ground cumin
½ tsp	Ground cinnamon
1 clove	Garlic, large, finely chopped
1 pinch	Chilli flakes, a large one, or to taste
½ tsp	Salt
2 large	Carrots, peeled and sliced thinly lengthways
400 g	Silver Fern Farms lamb leg roast (Main)
2 large	Parsnips, peeled and thinly sliced lengthways
2 large	Carrots, peeled and sliced thinly lengthways (Main)

Raita

150 ml	Plain unsweetened yoghurt
½	Cucumbers, peeled, split in half lengthways, seeds scraped out, flesh grated then squeezed dry
1 small handful	Chopped mint
1 small handful	Chopped coriander

Directions

Heat the oven to 180C. Line a small roasting dish with baking paper. Line a large shallow baking tray with baking paper.
Put 2 tablespoons of the oil, the cumin, cinnamon, garlic, chilli flakes and salt into a large bowl and mix well.
Add the lamb and turn over several times so it is evenly coated with the oil mixture.
Heat a frying pan over high heat and brown the lamb for 2 minutes on both sides. Place in the paper-lined roasting dish.
Place in the oven and roast for 30 minutes for medium-rare.
Meanwhile put the carrots and parsnips in the paper-lined baking tray and add the remaining tablespoon of oil. Season with salt and pepper. Toss well with your hands, spread the vegetables out in a single layer. Place in the oven for 25-30 minutes or until tender and beginning to brown.
After 30 minutes remove meat from oven, cover loosely with foil and rest for 15 minutes in a warm place.
For the raita: Put the yoghurt, cucumber and herbs into a small bowl, mix well, taste and season with salt.
When the lamb has rested, slice across the grain to ensure tenderness, and serve with the vegetables on the side and the raita in a small serving bowl. This is good with steamed long grain rice.