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Roast lamb, carrots and parsnips with cumin and mint

Roast lamb, carrots and parsnips with cumin and mint

Serves

4

Prep Time

10

Cook Time

75

Ingredients

1.5 kg Easy carve leg of lamb

1 tbsp Cumin seeds

1 tbsp Dried mint

1 tbsp Olive oil

2 bunches Whole baby carrots, peeled

3 Small parsnips, peeled, quartered

1 cup Couscous

Extra 1 tbsp cumin seeds

Extra 1 tbsp dried mint

1 cup Boiling water

1 cup Flat-leaf parsley leaves

1 tbsp lemon juice

2 tbsp Extra virgin olive oil

Method

  • Preheat oven to 180°C. Combine the mint, cumin and oil, rub over the lamb and then season with salt and pepper. Place the lamb in a roasting dish.
  • Roast lamb for 60 minutes for rare, 75 minutes for medium, or 90 minutes for well done. After 35-40 minutes, place the carrots and parsnips around the lamb, brush with a little oil.
  • Remove lamb, cover loosely and allow it to rest for 15 minutes. While the lamb rests, place the couscous and extra cumin and mint into a large bowl, pour over boiling water. Cover with plastic wrap, stand for 15 minutes. Add remaining ingredients. Toss together with a fork and then season with salt and pepper. Serve the lamb with the roasted vegetables and the couscous.

Tips

  • Suggested oven roasting times per 500g for lamb
  • Lamb loin, leg or shoulder, easy carve leg or boned shoulder. Cook at 180ºC.
  • Rare 20-25 minutes, Medium 25-30 minutes, Well done 30-35 minutes.
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