This wintery roast lamb dish is part of a new series I have filmed with The West Australian for IGA Supermarkets, where you can buy the fresh local ingredients for this recipe. I do recommended using free range meat whenever possible.
Watch Recipe Video
1.5 kg easy-carve leg of lamb
2 tbsp extra virgin olive oil
salt flakes & freshly cracked black pepper
½ cup rosemary sprigs, roughly chopped
4 medium carrots, peeled
2 tsp ground cumin
½ tsp ground cinnamon
¼ cup lemon juice
2 tbsp tahini
4 – 5 tbsp water
1 cup Greek yoghurt
¼ cup fresh dill tips, to garnish
Preheat oven to 220˚C. Rub half the olive oil and half the rosemary over the surface of the lamb and season well with salt flakes and freshly cracked black pepper.
Cut the carrots into large chunks, place on the bottom of a roasting dish and toss with the remaining olive oil, ground cumin and cinnamon. Position the lamb on top of the carrots.
Roast for 10 minutes and then turn oven down to 180˚c and roast a further 45 – 50 minutes. Pour over the lemon juice before loosely covering with aluminum foil. Leave to rest for 10 – 15 minutes.
Stir the tahini and water into the yoghurt until a pouring consistency and season to taste.
Toss the remaining rosemary together with the fresh dill. Slice and serve the lamb and carrots drizzled with the yoghurt tahini sauce. Garnish with the rosemary and dill.