ROAST LAMB WUTH VEGETABLE SALAD
PREP TIME: 20 MINS + MARINATING & RESTING
COOKING TIME: 40 MINS
SERVES: 6-8
INGREDIENTS
1.5kg butterflied leg lamb
1/3 cup rose harissa
100ml pomegranate molasses
2 cloves garlic
1/4 cup lemon juice
1/4 cup olive oil
1 kg Spud Lite potatoes, quartered
1 large eggplant, cut into chunks similar size to potatoes
1 red capsicum, deseeded and cut into chunks
400g tin chickpeas, drained and rinsed
1/2 cup pomegranate seeds
1 cup baby rocket
1/4 cup mint leaves, roughly chopped
1/4 cup coriander leaves, roughly chopped
Salt flakes and freshly ground black pepper
YOGURT SAUCE
2/3 cup Greek style yogurt
1/2 clove garlic, crushed
2 teaspoons lemon juice
1/2 lemon zest
2 teaspoons dried mint
Salt flakes and ground black pepper
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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