Curried Lamb with Mint Pesto
Ingredients
- 4 lamb leg steaks
- ½ cauliflower - cut into small florets
- 2 carrots - cut into a small dice (1.5cm)
- ½ celeriac (or 2-3 parsnips) - cut into a small dice (1.5cm)
Yoghurt Marinade
- 1 tbsp olive oil
- 4 garlic gloves - crushed
- ½ green chilli - finely diced
- 2 tbsp ginger - minced
- 1 tsp ground turmeric
- 1 tsp cumin seeds - lightly toasted and crushed
- 1 tsp coriander seeds - lightly toasted and crushed
- 4 sprigs curry leaves
- 1 cup natural yoghurt
Mint Pesto
- 1 packet mint - woolworths/coles sized (approx 20-30 grams)
- 1 packet coriander
- ½ green chilli
- 2 tbsp lemon juice
- 1 tsp brown sugar
- 50 grams cashews
- 3 tbsp olive oil
Instructions
- Combine all the ingredients for the yoghurt marinade in a large bowl (set aside 1/3 to toss through the veg before cooking). Place the lamb into the bowl with the marinade. Do this the night before or in the morning.
- Preheat oven to 200C
- Place the cut vegetables on a large oven tray, toss with the remaining marinade, a splash of olive oil and season with salt and pepper. Pop in oven for 15 minutes.
- Remove from the oven, turn oven up to 220C and add the marinated lamb amongst the vegetables. Return to the oven for 15 minutes.
- Meanwhile, make the mint pesto by blending all the ingredients to form a thick paste. Add a little water if necessary. Season with salt.
- To Serve, place the vegetables and lamb on a plate and top with mint pesto.
Tips and Variations
VEGETERIAN - Replace the lamb with panner and prepare in the same way.
GLUTEN FREE
PREP AHEAD
SHORTCUTS AND VARIATIONS
Vegetable variations - other great options are pumpkin, eggplant, capsicum or beans.
Not a fan of lamb? This is great with chicken too.
