City Palate

The Harvest Issue - September October 2017

Lamb with Yogurt and Roasted Vegetables
Lamb with Yogurt and Roasted Vegetables.html

Lamb with Yogurt and Roasted Vegetables


Jan Feb 2014

From Gail Norton

This recipe is adapted from Jamie’s Dinners.

1 5-lb. leg of lamb, boned, butterflied and opened up like a book

2 t. coriander seeds, crushed

3 garlic cloves, peeled and finely chopped

1 bunch fresh cilantro, chopped

1 bunch fresh mint, chopped

sea salt and freshly ground black pepper

1/2 lemon, juiced

2 c. plain yogurt

12 baby turnips, scrubbed

bunch of baby carrots, scrubbed

1 butternut squash, unpeeled, cut into 8 wedges

2 onions, peeled and quartered

1 whole garlic bulb, broken into cloves

2 t. ground cumin

salt and pepper

extra-virgin olive oil

Score the lamb on both sides. Using either a mortar and pestle or a food processor, grind the coriander seeds with the garlic, fresh coriander, and mint until you have a paste. Season the paste with salt and pepper, then add the lemon juice and yogurt. Place half of this flavoured yogurt in a large plastic bag and add the lamb. Put the other half of the flavoured yogurt in the fridge. Tie up the bag to seal it and turn it around to allow the yogurt to coat the lamb all over. Leave it to marinate for at least an hour, or up to 24 hours in the fridge.


Preheat the oven to 400°F. Place the turnips, carrots, squash, onions, and garlic in a roasting pan, then sprinkle with the cumin, salt and pepper. Drizzle with olive oil and gently toss together to coat. Place the pan of vegetables on the rack underneath the one on which you’ll put the lamb. Remove the lamb from the marinade and place the meat directly on the oven rack above the pan of vegetables. Cook for about 1 hour, tossing the vegetables halfway through. Serve the lamb with the vegetables and the remainder of the flavoured yogurt on the side. Serves 4 to 6.