Prep: 25 mins,
Cooking: 1 hr 30 mins
With roast root veg, nutty hummus and crunchy, chilli chickpeas.
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Ingredients (33)
1 | lamb — leg, butterflied and trimmed |
RUB:
1 | sea salt — flakes |
2 tsp | cumin |
1 | cloves — whole |
1 | star anise — whole |
1 tsp | cinnamon — ground |
1 tsp | coriander — seeds |
1 tsp | allspice |
1 tsp | ginger — ground |
1 tsp | black peppercorns — whole |
3 | fresh rosemary — sprigs |
lemon — zest only | |
4 | honey |
Sauce:
2 | butter — soft |
2 | flour |
lemon juice — to taste |
VEGETABLES:
15 | beetroot — whole baby |
15 | carrots — whole baby |
1 tsp | cayenne pepper |
1 | fresh oregano — handful, chopped |
salt and freshly ground black pepper — to taste |
CHICKPEAS:
1 | chickpeas — tinned, drained and rinsed |
1 | fresh chillies — 573 |
1 tsp | dried chilli flakes — red |
1 tsp | paprika — smoked Spanish |
salt and freshly ground black pepper — to taste |
HUMMUS:
2 | chickpeas — tinned, drained and rinsed |
4 tsp | tahini |
2 | garlic — cloves, crushed |
1 tsp | salt |
6 | olive oil — extra virgin |
3,5 | lemon juice — freshly squeezed |
sesame seeds — toasted, to garnish |
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