Persian spiced lamb leg with roasted vegetables
A Persian twist on a Kiwi classic
4
Serves
20 mins
Prep Time
40 mins
Cook Time
Recipe author
My Food Bag
This exquisite roast dish features a butterflied lamb leg coated in tomato paste and fragrant Persian spices, paired with roasted pumpkin, carrot chips, and cauliflower. The vegetables are seasoned with a mix of Middle Eastern spices and cumin seeds, adding depth and warmth. The lamb is seared and then roasted, delivering a tender result, while the harissa mayo adds a creamy, mildly spiced finish. Garnish with fresh mint for a burst of freshness and serve this flavour-rich meal for an impressive dinner!
This recipe is courtesy of My Food Bag.
Rate this recipe
Share
Ingredients
Lamb
600g butterflied Quality Mark lamb leg
2 Tbsp tomato paste
1 tsp Middle Eastern mixed spice
drizzle of oil
Roasted vegetables
800g pumpkin
2 tsp Middle Eastern mixed spice
1 pinch chilli flakes
drizzle of oil
2 carrots
cut into chips
½ cauliflower
cut into small florets
½ tsp ground cumin
drizzle of oil
Middle Eastern spice
1 tsp fennel
ground
1 tsp smoked paprika
¼ tsp turmeric
¼ tsp ground coriander
¼ tsp mild curry powder
¼ tsp garam masala
⅛ tsp ground cinnamon
⅛ tsp ground ginger
To serve
2 Tbsp storebought harissa sauce
or romesco sauce
4 Tbsp mayonnaise
handful of mint leaves
roughly chopped
Method
For the roast
1
Preheat oven to 220°C (or 200°C fan bake).
2
Pat lamb dry and season with salt and pepper. Coat with tomato paste and first measure of spices. Set aside to marinate.
3
Cut pumpkin into wedges and toss on a lined oven tray with second measure of spices, chilli flakes and oil in a single layer. Season with salt and pepper and roast on upper oven rack for 25-30 minutes, until tender and golden. Turn once during cooking.
Start Timer
4
Cut carrot into chips and cut cauliflower into florets. Toss on a lined oven tray with cumin seeds and oil in a single layer.
5
Season with salt and pepper and roast on lower oven rack for about 20 minutes, until tender and golden. Turn once during cooking.
Start Timer
6
Heat oil in a frypan on medium heat and cook lamb, fat side down for 3 minutes.
Start Timer
7
Flip and cook a further 2 minutes.
Start Timer
8
Transfer to oven tray with pumpkin and bake for 10-14 minutes for medium, or until cooked to your liking.
Start Timer
9
Set aside to rest (for 10–15 minutes where possible).
Start Timer
10
Combine harissa and mayo in a small bowl and set aside for serving. Roughly chop mint. Thinly slice lamb.
11
Top roasted vegetables with lamb, harissa mayo and mint.
Nutrition Information per Serving (512g)
This nutrition analysis is based on 4 serves and doesn't include the harissa, mayonnaise or mint to serve.
Energy
1700kJ (406 kcal)
Protein
37.1g
Total Fat
17.3g
Saturated Fat
4.2g
Carbs
21.3g
Dietary Fibre
8.6g
Sodium
139mg
Iron
3.6mg
Zinc
5.6mg
Vitamin B12
2.1µg
