Name: Minted roast lamb salad
Prep time: 40 min
Cook time: 120 min
Total time: 160 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 50.00 g butter soft; 4.00 garlic cloves, chopped; 10.00 ml cumin ground; 5.00 ml cinnamon ground; 5.00 ml sea salt; 5.00 ml paprika; 1.00 ml chillies powder; 1.00 lamb leg; 2.00 aubergines sliced; 2.00 yellow pepper halved; 2.00 red pepper deseeded and halved; 50.00 ml fresh chillies 573; 40.00 ml fresh mint chopped; 10.00 ml cumin seeds; 40.00 ml lemon juice; 1.00 fresh chillies chopped; 80.00 ml fresh chillies 573

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Ingredients (17)

50.00 g	butter — soft
4.00	garlic — cloves, chopped
10.00 ml	cumin — ground
5.00 ml	cinnamon — ground
5.00 ml	sea salt
5.00 ml	paprika
1.00 ml	chillies — powder
1.00	lamb — leg
2.00	aubergines — sliced
2.00	yellow pepper — halved
2.00	red pepper — deseeded and halved
50.00 ml	fresh chillies — 573

DRESSING

40.00 ml	fresh mint — chopped
10.00 ml	cumin — seeds
40.00 ml	lemon juice
1.00	fresh chillies — chopped
80.00 ml	fresh chillies — 573

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Method:

1. Mix together butter, garlic, cumin, cinnamon, salt, paprika and chilli powder.
2. Cut diagonal incisions into the upper part of the leg of lamb. Spread butter mixture all over the leg and into the incisions. Marinate for one to two hours.
3. Roast in a preheated 220 ºC oven for 15 minutes, then reduce oven temperature to 180 ºC and roast for about two hours. (To calculate cooking time, weigh the leg of lamb and roast for 20 minutes per 500 g.) Baste with the butter mixture every 20 minutes.
4. Place the brinjal slices and peppers in a roasting pan and drizzle with olive oil. When lamb is about halfway through its cooking time, place in the oven, alongside the roast lamb.
5. Once cooked, remove peppers and lamb from oven. Leave lamb to cool, then slice thinly. Place peppers in a plastic bag. Once cool, peel peppers and cut them into thick slices. Chill until ready to serve.
6. DRESSING: Mix together all ingredients until combined.
7. To serve Layer the peppers, brinjals and lamb slices on a platter. Drizzle with dressing and season to taste with salt and freshly ground black pepper.