Mains · Gluten-free · Dairy-free

Marinated Lamb with Spring Vegetables

Name: Marinated Lamb with Spring Vegetables
Prep time: 15 min
Cook time: 60 min
Total time: 315 min
Yield: 4 servings
Cuisine: Moroccan
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

Chunks of lamb leg spend a good hour first in a mix of cumin, ras el hanout and chilli, before roasting with spring vegetables. Both the marinating and the roasting happen in the same Premiaglass dish, so the spiced oil left behind flavours the pan juices directly.

In brief Marinated 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 (53)

Method

Peel the onion and garlic. Halve the garlic cloves and remove the green centres, then cut the onion into 6 wedges with a chef's knife on a flexible board.
In the Tupperware Premiaglass square roasting dish 3.2 l, bring together the cumin seeds, ground cumin, ras el hanout, chilli, olive oil, onion, garlic, salt and pepper.
Cut the lamb into chunks, coat 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.
Toss the vegetables with the meat and roast for about 1 hour, stirring once or twice and adding a splash of water if the base of the dish looks too dry. Scatter with snipped chives just before serving.