Ingredients
- Serves 6
Send me these ingredients
Explore more content
Method
- Preheat the oven to 180°C (160° fan-forced). Line a large roasting dish with baking paper.
- In a small bowl, place half the oil, chopped coriander, garlic and tandoori paste. Season and stir to combine.
- Spread onions onto roasting dish, season and toss to coat. Make small incisions in lamb with a sharp knife, spoon marinade over lamb and rub well to coat. Place lamb on top of onions, pour 1/3 cup water into base of dish, cover with foil and roast for 2 hours. Remove foil, spoon juices over lamb and add pumpkin to dish. Cook for a further 30-40 minutes, or until lamb is cooked to your liking and vegetables are tender. Remove lamb from dish and set aside covered with foil for 15 minutes to rest.
- Place cooked onions and pumpkin, chickpeas, baby spinach and green beans in a large bowl. Drizzle with remaining oil, season and toss to coat.
- Shred or slice lamb and serve with pumpkin salad, rice, yoghurt, lime wedges, extra coriander and any remaining pan juices.
Tips
- Ask your butcher to bone out and
truss the lamb leg for you. - Switch lamb leg for lamb shoulder.
- Use leftover leg of lamb in salads,
tacos, or fritters.