Recipe Details
Title Marinated Lamb
Author Jamie Oliver
Portions 12
Created 16th February 2015 06:47 am
Weight (Per Portion)

One portion of this dish weighs approximately 80.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Garlic2 Clove
Yoghurt, plain, pouring500 Gram
Chickpeas, canned400 Gram
Salt, sea1 Pinch
Pepper, black1 Pinch
Lemon, juice1 Unit
Mint, fresh25 Gram
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 61
Protein 8.38%
Other Carbohydrate 3.42%
Sugar 1.20%
Fat Saturated 1.34%
Fat Unsaturated 2.92%
Fiber 7.07%
Sodium 3.87%
Salt 4.07%
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Recipe Method
Lamb: Pre-heat the oven to 425 degees F (220 degrees C). Bash up the coriander and mint and mix with the yoghurt, garlic, and seasoning. Reserve half to use as 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 required. To cook, place the meat directly on the oven shelf above the tray of vegetables for approximately 45 minutes. Vegetables: Pre-heat the oven to 425 degees F (220 degrees C). Place all the vegetables in a roasting tray, 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.
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