Algiers Roast Lamb
Algiers Roast Lamb



  • 800g half leg of lamb
  • 2 red onions, cut into wedges
  • 1 butternut squash, cut into wedges
  • 1 celeriac, cut into wedges
  • 2.5 tbsp oil
  • 2 tbsp ras el hanout
  • 8 whole garlic cloves
  • Bunch of coriander
  • ½ tsp cumin seeds
  • 1 lemon, juice and zest
  • ½ green chilli, deseeded
  • Preheat the oven to 200C. Cut a few slashes into the meat and rub with ½ tbsp of oil and 1 tbsp of the ras el hanout. Season with salt and pepper and place the lamb in a roasting tin surrounded by all the vegetables. Toss with the remaining ras el hanout, oil and seasoning, and roast everything for 40 mins. Remove the lamb from the oven and leave to rest, while the vegetables cook for a further 20 mins.
  • Meanwhile, blitz the cumin seeds, coriander, lemon zest and juice, and green chilli in a food processor. Carve the lamb and place on a platter, surrounded by the roast vegetables. Sprinkle everything with the coriander mixture and serve with flatbreads.
1 hr
4 serving

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