1 leg lamb, boned
\n1 large bunch mint, roughly chopped
\n1 large bunch cilantro, roughly chopped
\n2 cloves garlic, peeled
\n17 1\/2 ounces natural yogurt
\n1\/2 (14-ounce) can chickpeas, drained and mashed
\nSea salt and freshly ground black pepper
\n1 lemon, juiced<\/p>\n

Pan Roasted Vegetables:
\nBaby carrots
\nQuartered fennel, with its own leafy tops
\nQuartered red onions
\nWhole baby turnips
\nButternut squash, cut into chunks
\nJerusalem artichokes, scrubbed and halved
\n1\/2 (14-ounce) can chick peas, drained
\nGround cumin
\nCoriander seeds
\nNutmeg
\nOlive oil
\nSalt and freshly ground black pepper<\/p>\n

Lamb: Pre-heat the oven to 425 degrees F.<\/p>\n

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.
\nScore the lamb pieces, season with the salt and pepper and mix with half the marinade and the chickpeas, so it is all coated.
\nTransfer the marinade and lamb to a plastic bag and seal. Place in the refrigerator until needed.
\nTo cook, place the meat directly on the oven rack above the tray of vegetables for approximately 45 minutes.<\/p>\n

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.
\nCook 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.<\/p>\n

Serves 12<\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[336,3,56],"tags":[1358,180,15],"class_list":["post-606","post","type-post","status-publish","format-standard","hentry","category-lamb","category-recipes","category-vegetables-recipes","tag-lamb","tag-recipe","tag-vegetables","has_no_thumb"],"amp_enabled":true,"_links":{"self":[{"href":"http:\/\/cheftomcooks.com\/wp-json\/wp\/v2\/posts\/606"}],"collection":[{"href":"http:\/\/cheftomcooks.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cheftomcooks.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/cheftomcooks.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/cheftomcooks.com\/wp-json\/wp\/v2\/comments?post=606"}],"version-history":[{"count":0,"href":"http:\/\/cheftomcooks.com\/wp-json\/wp\/v2\/posts\/606\/revisions"}],"wp:attachment":[{"href":"http:\/\/cheftomcooks.com\/wp-json\/wp\/v2\/media?parent=606"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cheftomcooks.com\/wp-json\/wp\/v2\/categories?post=606"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cheftomcooks.com\/wp-json\/wp\/v2\/tags?post=606"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}