Feed a crowd with this tender, slow-cooked lamb and warm lentil salad. Serves 6 with leftovers.
4h 40m cook
- 2 red onions, cut into wedges
1 tbsp olive oil
2.5kg Coles Australian Lamb Whole Leg Roast
1 cup (250ml) chicken stock
400g can lentils, rinsed, drained
350g mixed medley tomatoes, halved
60g pkt Coles Australian Baby Spinach
1 cup flat-leaf parsley leaves
- 1 tsp sweet paprika
1 tsp ground coriander
1 tsp dried chilli flakes
1/2 tsp ground cumin
1/2 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp ground cardamom
1/2 tsp ground nutmeg
Pinch of ground cloves
5 Method / Steps
Preheat oven to 150C. To make the spice mix, combine paprika, coriander, chilli, cumin, ginger, allspice, cardamom, nutmeg and cloves in a bowl. Season.
Arrange onion in the base of a large roasting pan. Stir the oil into the spice mix. Spread evenly over lamb to coat. Place lamb over the onion in the pan. Pour stock around the lamb and cover the pan tightly with foil.
Roast, basting the lamb occasionally with the pan juices, for 4 hours or until the lamb is almost falling off the bone. Uncover the pan and increase the oven to 180°C. Roast for 30 mins or until the lamb is golden brown.
Arrange lentils, tomato and spinach around the lamb in the pan. Roast for 10 mins or until the lentil mixture is heated through. Loosely cover the pan with foil and set aside for 10 mins to rest.
Coarsely shred the lamb, discarding the bone. Arrange the lentil salad in a serving dish. Top with lamb and sprinkle with parsley.
source – cooking365.co.za