| | Roast lamb with chickpea puree and mint sauce
Roast lamb with chickpea puree and mint sauce
Roast lamb with chickpea puree and mint sauce 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 180C. Combine 2 tablespoons olive oil, 1 teaspoon cumin, coriander and lemon zest in a jug. Season with salt and pepper. Rub marinade all over the lamb. Place the lamb in the roasting pan and roast in oven for 2 hours. Cover and set aside for 15 mins to rest.
  2. Meanwhile, process the chickpeas, garlic, sour cream, 2 tablespoons of the remaining olive oil, 2 tablespoon lemon juice, 1/2 cup (125ml) water and remaining cumin in a food processor until a puree forms. Season with salt and pepper.
  3. Combine the remaining olive oil, mint, sugar and extra lemon juice to make a dressing.
  4. Slice the lamb and serve with the chickpea puree, mint dressing and salad.
  5. ?
Time for preparing:
90 min.
Servings:
6

Ingredients:

  • 1/2 cup (125ml) olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 lemon, zested and juiced
  • 2.5kg Coles Australian Whole lamb leg roast
  • 2 x 400g cans chickpeas, drained
  • 1 garlic cloves, crushed
  • 2 tablespoon sour cream
  • 1/3 cup fresh mint leaves, finely chopped
  • 1/2 teaspoon caster sugar
  • 1 tablespoon lemon juice, extra
  • Coles Brand Australian Baby Spinach and Red Beetroot Salad Leaves, to serve
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