Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Cumin roast lamb with spinach purée
A spicy coating makes this Moroccan-style dish a great alternative to a trad roast
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Ready in 2 hours 30 minutes
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Cooking time 2 hours 10 minutes (including resting)
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Prep time 20 minutes
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Serves 4 (with enough leftover lamb for 2 more meals)
Ingredients
- 1.5 tbsp olive oil
- 3 tsp ground cumin
- 2 kg whole leg of lamb
- 2 cloves garlic, chopped
- 520 g young leaf spinach leaves
- 31 g fresh coriander, leaves washed, picked and chopped
- 28 g fresh flat-leaf parsley, leaves washed, picked and chopped
- 28 g fresh mint, leaves washed, picked and chopped
- Zest and juice of 1 lemon
- 1 tsp paprika, to serve
- 120 g low fat natural yogurt, to serve
Method
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1
Preheat the oven to 200°C, fan 180°C, gas 6. Mix together 1 tablespoon of the olive oil with 2 teaspoons of the cumin, and brush all over the lamb. Put in a large roasting tin and roast for 1 hour 50 minutes. Remove from the oven and let stand for 10 minutes.
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2
While the lamb is resting, make the spinach. Heat the remaining oil in a large wok or frying pan, add the garlic and remaining cumin, and cook for 30 seconds. Add the spinach and cook, stirring, for 2 minutes until wilted. Stir in the herbs and lemon zest and juice, and season with freshly ground black pepper.
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3
Carve 110g of lamb per person and serve with the herby spinach. Sprinkle the paprika over the yogurt and serve on the side.
