Marinated Lamb

• 1 leg of lamb boned
• 1 mint lrg bunch, roughly, chopped
• 1 cilantro lrg bunch, roughly, chopped
• 2 garlic peeled
• 17 1/2 ounces yoghurt natural
• 7 ounces chickpeas drained, and, mashed
• sea salt
• freshly ground black pepper
• 1 lemon juiced
• 1 roasted vegetables tray, recipe follows
• roasted vegetables Tray
• baby carrot
• fennel quartered, with its own leafy tops
• red onion quartered
• baby turnip whole
• 1 chunk butternut squash
• jerusalem artichoke scrubbed, and, halved
• olive oil
• ground cumin
• coriander seeds
• nutmeg
• salt
• freshly ground black pepper
• 7 ounces chickpeas drained, and, mashed

1. Pre-heat the oven to 425 degrees F (220 degrees C).
2. Bash up the coriander and mint and mix with the yogurt, garlic and seasoning. Reserve half to use as a sauce once the lamb is cooked.
3. Score the lamb pieces, season with the salt and pepper and mix with half the marinade and the chick peas, so it is all coated.
4. Transfer the marinade and lamb to a plastic bag and seal. Place in the fridge until required.
5. To cook, place the meat directly on the oven shelf above the tray of vegetables for approximately 45 minutes.
6. Tray Roasted Vegetables:Pre-heat the oven to 425 degrees F (220 degrees C).
7. Place all the vegetables in a roasting tray, add the chick peas, cumin, coriander seeds, nutmeg, sea salt, pepper and olive oil and toss together.
8. Cook in the pre-heated oven for 20 minutes then remove the foil and continue roasting for 20 to 30 minutes until the vegetables are tender & golden.

boned, garlic, natural, chickpeas, salt, freshly ground black pepper, lemon juiced, vegetables, vegetables, baby carrot, fennel, red onion, butternut squash, jerusalem artichoke, olive oil, ground cumin, coriander seeds, nutmeg, salt, freshly ground black pepper, chickpeas

Taken from www.yummly.com/recipe/Marinated-Lamb-1661473 (may not work)