Spring Recipes
Coriander Roast Lamb Spiced Chickpea
Serves 4-6.
Ingredients
- 1½ tsp ground coriander
- ½ tsp ground cumin
- ¼ tsp ground allspice
- ¼ tsp ground cinnamon
- 1 onion, chopped
- 4 garlic cloves, chopped
- 1 ripe tomato
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 leg of lamb, weighing about 2kg (4¼ lb)
- 2 tsp salt, 1 tsp black pepper
For the sauce:
- 400g (14oz) tin chickpeas, drained and rinsed
- 2 garlic cloves crushed
- ½ tsp ground cumin
- ¼ tsp Tabasco
- 2 tbsp lemon juice
- 5 tbsp tahini
- 5 tbsp water
- 125ml (4fl oz) Greek style yoghurt
- salt, black pepper
Instructions
Place the coriander, cumin, allspice, cinnamon, onion, garlic, tomato, lemon juice and oil in a food processor and pulse to a small paste.
Use a small, sharp knife to cut small slits in the lamb. Push some of the coriander mixture into the slits. Rub the lamb all over with the remaining coriander mixture. Marinate for up to 1 hour at room temperature, or up to 4 hours in the fridge.
Preheat the oven to 200˚ C (400˚F) or Gas 6.
Rub the lamb all over with salt and pepper. Place in a roasting pan. Roast until medium rare, about 1 hour. Cover loosely with foil and leave to rest for 10 minutes before carving.
While the lamb is roasting, make the spiced chickpea sauce. Place chickpeas, garlic, cumin, Tabasco, lemon, tahini, water and yoghurt in a food processor - pulse until smooth. Add salt and pepper to taste.
Carve lamb and serve hot on warmed plates with the spiced chickpea sauce.
Serve with spring greens and new potatoes.
Cooks Tips
Lamb takes about 15 minutes per 500g (1lb) to roast to medium rare at 200˚C (400˚ F) Gas 6, so if your leg of lamb weighs any more or less than 2kg (4¼ lb) calculate the cooking time accordingly.
Taken from The Planet Organic Cookbook by Renée Elliott and Eric Treuillé, £9.99