Spiced Lamb With Roast Vegetables, Kasundi & Coriander Yoghurt
SERVES 4-5
READY IN: 40 MINUTES
PREP TIME: 15 MINUTES
COOK TIME: 30-35 MINUTES
INGREDIENTS
ROAST VEGETABLES
6 red yams, cut in half lengthways
400-500g kumara (skin on), cut lengthways into long
2cm-thlck wedges
½ head cauliflower,
cut into large florets
2 tablespoons olive oil
2 large handfuls baby spinach leaves
LAMB
600g lamb loin or leg steaks (at room temperature)
2 tablespoons Turkish spice rub (see page 179)
CORIANDER YOGHURT
¼ cup chopped coriander
1/3 cup Greek yoghurt juice of 1 lemon
TO SERVE
½ cup kasundi (see page 179)
METHOD
PREHEAT oven to 200°C.
1 Toss yams, kumara and cauliflower with olive oil in a roasting dish, and season with salt and pepper. Roast for 30-35 minutes until vegetables are soft inside and a little crispy on the outside.
2 While vegetables are roasting, make the kasundi and prepare the rest of the meal. Pat lamb dry with paper towels. Rub lamb with spice rub and season with salt. With 10 minutes of cooking time to go for the vegetables, cook the lamb. Heat a drizzle of olive oil in a fry-pan on high heat and cook lamb for 2-3 minutes each side for medium-rare, or until cooked to your liking. Set aside to rest for 5-10 minutes, before slicing.
3 While lamb is resting, scatter spinach over roasting vegetables and return to oven for a few minutes until spinach has wilted.
4 Mix coriander, yoghurt and lemon juice together. Toss roasted vegetables with wilted spinach.
TO SERVE place some vegetables onto each plate and top with slices of lamb. Drizzle over coriander yoghurt and serve with a spoonful of kasundi on the side.
The Carousel thanks Nadia Lim for this recipe from her new cookbook Easy Weeknight Meals. Nadia Lim is the Head Chef and Dietitian at My Food Bag, a home delivery service that offers the convenience of nutritionally-balanced, seasonal recipes with fresh, free-range and locally sourced ingredients delivered straight to the door.
