Slow cooked lamb paired with spices, warm lentils and rich tomato flavour is guaranteed to tick all the boxes.
Serves66
Cook time4 hr 40 mins4 hour 40 minutes
Prep time10 mins10 minutes, + 10 mins resting time
+ 10 mins resting time
Ingredients
2 red onions, cut into wedges
1 tbs olive oil
2.5kg Coles Australian Lamb Whole Leg Roast
1 cup (250ml) chicken stock
400g can lentils, rinsed, drained
350g mixed medley tomatoes, halved
60g pkt Coles Australian Baby Spinach
1 cup flat-leaf parsley leaves
Spice mix
1 tsp sweet paprika
1 tsp ground coriander
1 tsp dried chilli flakes
1/2 tsp ground cumin
1/2 ground ginger
1/2 allspice
1/2 ground cardamom
1/2 tsp ground nutmeg
Pinch of ground cloves
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 150°C. To make the spice mix, combine paprika, coriander, chilli, cumin, ginger, allspice, cardamom, nutmeg and cloves in a bowl. Season.
Step 2
Arrange onion in the base of a large roasting pan. Stir the oil into the spice mix. Spread evenly over lamb to coat. Place lamb over the onion in the pan. Pour stock around the lamb and cover the pan tightly with foil.
Step 3
Roast, basting the lamb occasionally with the pan juices, for 4 hours or until the lamb is almost falling off the bone. Uncover the pan and increase oven to 180°C. Roast for 30 mins or until the lamb is golden brown.
Step 4
Arrange lentils, tomato and spinach around the lamb in the pan. Roast for 10 mins or until the lentil mixture is heated through. Loosely cover pan with foil and set aside for 10 mins to rest.
Step 5
Coarsely shred the lamb, discarding the bone. Arrange the lentil salad in a serving dish. Top with lamb and sprinkle with parsley.
Serve with Greek-style yoghurt and flatbreads.
Balance the kick of spices from the pulled lamb – add cooling cucumber ribbons or slices to the dish.
Prep time10 mins10 minutes, + 10 mins resting time
+ 10 mins resting time
Ingredients
2 red onions, cut into wedges
1 tbs olive oil
2.5kg Coles Australian Lamb Whole Leg Roast
1 cup (250ml) chicken stock
400g can lentils, rinsed, drained
350g mixed medley tomatoes, halved
60g pkt Coles Australian Baby Spinach
1 cup flat-leaf parsley leaves
Spice mix
1 tsp sweet paprika
1 tsp ground coriander
1 tsp dried chilli flakes
1/2 tsp ground cumin
1/2 ground ginger
1/2 allspice
1/2 ground cardamom
1/2 tsp ground nutmeg
Pinch of ground cloves
Description
Slow cooked lamb paired with spices, warm lentils and rich tomato flavour is guaranteed to tick all the boxes.
Method
Step 1
Preheat oven to 150°C. To make the spice mix, combine paprika, coriander, chilli, cumin, ginger, allspice, cardamom, nutmeg and cloves in a bowl. Season.
Step 2
Arrange onion in the base of a large roasting pan. Stir the oil into the spice mix. Spread evenly over lamb to coat. Place lamb over the onion in the pan. Pour stock around the lamb and cover the pan tightly with foil.
Step 3
Roast, basting the lamb occasionally with the pan juices, for 4 hours or until the lamb is almost falling off the bone. Uncover the pan and increase oven to 180°C. Roast for 30 mins or until the lamb is golden brown.
Step 4
Arrange lentils, tomato and spinach around the lamb in the pan. Roast for 10 mins or until the lentil mixture is heated through. Loosely cover pan with foil and set aside for 10 mins to rest.
Step 5
Coarsely shred the lamb, discarding the bone. Arrange the lentil salad in a serving dish. Top with lamb and sprinkle with parsley.
Serve with Greek-style yoghurt and flatbreads.
Balance the kick of spices from the pulled lamb – add cooling cucumber ribbons or slices to the dish.
