Name: Roast lamb with chickpea puree and mint sauce
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 1
Cuisine: greek
Ingredients: 125ml olive oil; 5.00 gm ground cumin; 1 tsp ground coriander; 1 lemon, zested and juiced; 2.5kg Whole lamb leg roast; 2 x 400g cans chickpeas, drained; 1 garlic cloves, crushed; 37.60 gm sour cream; 82.50 ml fresh mint leaves, finely chopped; 2.50 gm caster sugar; 21.00 gm lemon juice, extra; Coles Brand Australian Baby Spinach and Red Beetroot Salad Leaves, to serve

Roast lamb with chickpea puree and mint sauce

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Prep Time:
15 minutes

Cook Time:
90 minutes

Total Time:
105 minutes

Elevate Sunday dinner with succulent roast lamb accompanied by creamy chickpea puree and refreshing mint sauce.

Ingredients:

125ml olive oil
5.00 gm ground cumin
1 tsp ground coriander
1 lemon, zested and juiced
2.5kg Whole lamb leg roast
2 x 400g cans chickpeas, drained
1 garlic cloves, crushed
37.60 gm sour cream
82.50 ml fresh mint leaves, finely chopped
2.50 gm caster sugar
21.00 gm lemon juice, extra
Coles Brand Australian Baby Spinach and Red Beetroot Salad Leaves, to serve

Instructions:

1. Preheat the oven to 180C. 2. Mix 2 tablespoons of olive oil, 1 teaspoon each of cumin, coriander, and lemon zest in a jug. Season with salt and pepper. 3. Coat the lamb with the marinade. 4. Roast the lamb in the oven for 2 hours. 5. Allow the lamb to rest covered for 15 minutes before serving.
Combine chickpeas, garlic, sour cream, remaining olive oil, lemon juice, water, and cumin in a food processor. Blend until smooth. Season with salt and pepper to taste.
Make a flavorful dressing by mixing the remaining olive oil with mint, sugar, and extra lemon juice.
Cut the lamb into slices and plate alongside the chickpea puree, drizzle with mint dressing, and serve with a side salad.

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