WHAT TO EAT THIS WEEKEND

Simple roast lamb and veggies

The Sunday roast is back – this time with a creamy tahini dressing and roasted sprouts and root veg

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The Sunday roast is back – this time with a creamy tahini dressing and roasted sprouts and root veg

Posted

  • Serves 4
  • Preparation 20 minutes
  • Cooking 60+ minutes
  • 
125g pitted black olives, coarsely chopped
  • 3 garlic cloves, chopped
  • 2 tbsp finely chopped rosemary
  • 2 tbsp thyme leaves
  • 2 tbsp extra virgin olive oil
  • 1.5kg lamb leg
  • 400g (14oz) brussels sprouts, halved
  • 4-5 baby sweet potatoes, halved
  • 4 onions, halved
  • 6-8 carrots, halved lengthways
  • 1 tbsp dukkah
  • For the creamy tahini dressing:
  •  
  • 2 tbsp hulled tahini
  • 2 tbsp houmous
  • 3 tbsp plain yoghurt
  • 1 tsp ground cumin
  • Grated zest and juice of 1/2 orange

  1. Preheat the oven to 180ºC/fan 170ºC/gas mark 4.
  2. To make the tahini dressing, put all of the ingredients in an airtight container, stirring well as you add each ingredient. Season with salt and pepper.
  3. Mix together the olives, garlic, rosemary and thyme with one tablespoon of the olive oil and season with salt and pepper.
  4. Put the lamb in a roasting tin and spoon the olive and herb mixture over the top. Don’t worry if some falls off, it will all get mixed in with the pan juices.
  5. Line a baking tray with foil and spread with the chopped vegetables.
  6. Drizzle a small amount of olive oil over them.
  7. Roast the lamb for 1 hour 15 minutes for medium-rare. Put the tray of vegetables into the oven 40 minutes before cooking time is up.
  8. To serve, carve the lamb into slices. Transfer the roasted vegetables to a serving dish and sprinkle with the dukkah. Serve with the creamy tahini dressing.

RECIPE EXTRACTED FROM HEALTHY HORMONES: A PRACTICAL GUIDE TO BALANCING YOUR HORMONES

RECIPE EXTRACTED FROM HEALTHY HORMONES: A PRACTICAL GUIDE TO BALANCING YOUR HORMONES

By Belinda Kirkpatrick

Published by Murdoch Books

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Lamb

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