ROAST LAMB WUTH VEGETABLE SALAD

SERVES: 6-8

METHOD

1. For the marinade, combine harissa, pomegranate molasses, garlic, lemon juice and olive oil together, whisking to combine.

2. Place lamb in a non-metallic dish with the marinade and refrigerate for at least 4 hours, preferably overnight.

3. For the yogurt sauce, place yogurt, garlic, juice, zest, mint, salt and pepper together in a bowl, stirring to combine. Cover and refrigerate until required.

4. Preheat oven to 220°C (200°C fan-forced). Line 2 baking trays with baking paper.

5. For the roast vegetables, combine potatoes, eggplant, red capsicum, chickpeas together in a large pan. Drain marinade from lamb and allow lamb to come up to room temperature. Pour marinade over vegetables, tossing until well coated. Divide between prepared trays and cook in preheated oven for 20 minutes, before swapping trays between top and middle shelf. Cook for a further 20 minutes or until vegetables are golden. Remove from oven.

6. Meanwhile for the lamb, heat a barbecue with a cover (eg. Weber) on high. Place lamb on hot barbecue grill, cover and cook for 6 minutes on each side. Remove lamb from barbecue, place on top of roasting vegetables on middle shelf for final 15 minutes of cooking or until lamb is cooked to your liking. Remove from oven, place lamb on a platter, cover with foil and rest for 10 minutes before slicing.

7. To serve, combine roasted vegetables with pomegranate seeds, baby rocket, mint and coriander, tossing to combine. Place lamb on a platter with roast vegetable salad and yogurt sauce to accompany.

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