1 leg lamb, boned
1 large bunch mint, roughly chopped
1 large bunch cilantro, roughly chopped
2 cloves garlic, peeled
17 1/2 ounces natural yogurt
1/2 (14-ounce) can chickpeas, drained and mashed
Sea salt and freshly ground black pepper
1 lemon, juiced

Pan Roasted Vegetables:
Baby carrots
Quartered fennel, with its own leafy tops
Quartered red onions
Whole baby turnips
Butternut squash, cut into chunks
Jerusalem artichokes, scrubbed and halved
1/2 (14-ounce) can chick peas, drained
Ground cumin
Coriander seeds
Olive oil
Salt and freshly ground black pepper

Lamb: Pre-heat the oven to 425 degrees F.

Crush up the coriander and mint and mix with the yogurt, garlic, and seasoning. Reserve half to use as a sauce once the lamb is cooked.
Score the lamb pieces, season with the salt and pepper and mix with half the marinade and the chickpeas, so it is all coated.
Transfer the marinade and lamb to a plastic bag and seal. Place in the refrigerator until needed.
To cook, place the meat directly on the oven rack above the tray of vegetables for approximately 45 minutes.

Vegetables: Pre-heat the oven to 425 degrees F. Place all the vegetables in a roasting pan, add the chickpeas, cumin, coriander seeds, nutmeg, sea salt, pepper, and olive oil and toss together.
Cook in the preheated oven for 20 minutes then remove the foil and continue roasting for 20 to 30 minutes until the vegetables are tender and golden.

Serves 12