Algerian Lamb with Roast Squash

Charmaine Lu -
  • 800g leg of lamb
  • 2 red onions, cut into eighths
  • 1 butternut squash, cut into wedges
  • 1 peeled celeriac, cut into wedges
  • 2.5 tbsp olive oil
  • 2 tbsp ras el hanout spice blend
  • 8 whole garlic cloves
  • ½ tsp cumin seeds
  • Bunch of coriander
  • ½ green chilli, deseeded
  • 1 lemon, zest and juice
  • Preheat the oven to 200C. Trim the excess fat from the lamb, slash the meat a few times, then rub all over with the oil, 1 tbsp of ras el hanout and salt and pepper. Place the onion, squash and celeriac in a roasting tin with the garlic cloves, then toss with the remaining ras el hanout, oil and more seasoning. Nestle the lamb into the vegetables and roast for 40 mins.
  • Remove the lamb from the oven and move to a board to rest. Place the veggies back in the oven for 20 mins. Meanwhile, toss the coriander, cumin, lemon zest and juice, and green chilli into a food processor and blitz until finely chopped. Carve the rested lamb and serve with the vegetables and a good drizzle of the coriander dressing.
1 hr
4 serving