Mains · Gluten-free · Dairy-free

Spiced Lamb with Spring Vegetables

Name: Spiced Lamb with Spring Vegetables
Prep time: 15 min
Cook time: 60 min
Total time: 315 min
Yield: 4 servings
Ingredients: 1 red onion; 4 garlic cloves; 15 ml (1 tbsp) cumin seeds; 15 ml (1 tbsp) ground cumin; 10 ml (2 tsp) ras el hanout; 1 pinch of chilli powder; 15 ml (1 tbsp) olive oil; Salt and pepper; 750 g (1 2/3 lb) boneless leg of lamb; 250 g (9 oz) new carrots; 150 g (5 oz) new turnips; 350 g (12 oz) small fennel bulbs; 5 chives

Pieces of lamb leg marinated in cumin, ras el hanout and chilli, then roasted with new carrots, turnips and fennel. The meat marinates and cooks in the same Premiaglass dish, so the spiced oil left behind goes straight into the roasting juices.

In brief Spiced Lamb with Spring Vegetables is a mains recipe cooked in the Tupperware Premiaglass. It takes 315 minutes in total and serves 4 servings.

Total time: 315 min
Prep: 15 min
Cook: 60 min
Rest: 240 min

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Product usedTupperware Premiaglass

Tupperware Premiaglass recipes (44)See the product ↗

Method

Peel the onion and garlic. Halve the garlic cloves and remove the green centres, and cut the onion into 6 wedges, using a chef's knife on a flexible chopping board.
In the Tupperware Premiaglass square roasting dish 3.2 l, mix the cumin seeds, ground cumin, ras el hanout, chilli, olive oil, onion, garlic, salt and pepper.
Cut the lamb into chunks, turn them in the spice mixture and leave to marinate in the fridge for about 4 hours.
Heat the oven to 180 °C (350 °F). Peel the vegetables and cut them into pieces if they are large.
Mix the vegetables with the meat and roast for about 1 hour, stirring once or twice and adding a little water if the dish looks dry. Scatter over the snipped chives before serving.