Why wait until the weekend to have a lip-smacking Sunday lamb roast? An oven-roasted veggie medley of carrot, onion & kale is the delicious side dish for NOMU Spanish-rub spiced leg of lamb. A drizzle of lime juice, a garnish of coriander, and the highlight of your week is about to begin. Now dig in, Chef!
Spiced Lamb Leg
Spiced Lamb Leg
with roasted carrots, lentils & kale
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Carrot
- Free-Range De-boned Lamb Leg
- Fresh Coriander
- Kale
- Lime Juice
- NOMU Spanish Rub
- Onion
- Onions
- Tinned Lentils
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROAST
Preheat the oven to 200°C. Spread the carrot pieces, the rinsed lentils, and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden and cooked through, 25-30 minutes (shifting halfway).
KALE
Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the roast has 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned, 3-5 minutes (shifting as it colours). In the final 1-2 minutes, baste with a knob of butter, and the NOMU rub. Remove from the pan with all the pan juices, and place on a roasting tray to finish cooking in the oven, 5-8 minutes. Rest for 5 minutes before slicing. Lightly season the slices.
DINNER IS READY
Plate up the roast, drizzle over the lime juice (to taste), and side with the delicious lamb. Scatter the coriander leaves over the roast, and dig in, Chef!
Carrot - 240g
Tinned Lentils - 60g
Onion - 1
Kale - 50g
Free-range De-boned Lamb Leg - 160g
NOMU Spanish Rub - 5ml
Lime Juice - 10ml
Fresh Coriander - 3g
ROAST
Preheat the oven to 200°C. Spread the carrot pieces, the rinsed lentils, and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden and cooked through, 25-30 minutes (shifting halfway).
KALE
Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the roast has 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned, 3-5 minutes (shifting as it colours). In the final 1-2 minutes, baste with a knob of butter, and the NOMU rub. Remove from the pan with all the pan juices, and place on a roasting tray to finish cooking in the oven, 5-8 minutes. Rest for 5 minutes before slicing. Lightly season the slices.
DINNER IS READY
Plate up the roast, drizzle over the lime juice (to taste), and side with the delicious lamb. Scatter the coriander leaves over the roast, and dig in, Chef!
Carrot - 480g
Tinned Lentils - 120g
Onion - 1
Kale - 100g
Free-range De-boned Lamb Leg - 320g
NOMU Spanish Rub - 10ml
Lime Juice - 20ml
Fresh Coriander - 5g
ROAST
Preheat the oven to 200°C. Spread the carrot pieces, the rinsed lentils, and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden and cooked through, 30-35 minutes (shifting halfway).
KALE
Place the shredded kale on a second roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the roast has 10 minutes remaining, give the tray a shift and return to the oven. Pop in the tray of dressed kale and roast for the remaining time.
LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned, 3-5 minutes (shifting as it colours). In the final 1-2 minutes, baste with a knob of butter, and the NOMU rub. Remove from the pan with all the pan juices, and place on a roasting tray to finish cooking in the oven, 5-8 minutes. Rest for 5 minutes before slicing. Lightly season the slices.
DINNER IS READY
Plate up the roast, drizzle over the lime juice (to taste), and side with the delicious lamb. Scatter the coriander leaves over the roast, and dig in, Chef!
Carrot - 720g
Tinned Lentils - 180g
Onions - 2
Kale - 150g
Free-range De-boned Lamb Leg - 480g
NOMU Spanish Rub - 15ml
Lime Juice - 30ml
Fresh Coriander - 8g
ROAST
Preheat the oven to 200°C. Spread the carrot pieces, the rinsed lentils, and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden and cooked through, 30-35 minutes (shifting halfway).
KALE
Place the shredded kale on a second roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the roast has 10 minutes remaining, give the tray a shift and return to the oven. Pop in the tray of dressed kale and roast for the remaining time.
LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned, 3-5 minutes (shifting as it colours). In the final 1-2 minutes, baste with a knob of butter, and the NOMU rub. Remove from the pan with all the pan juices, and place on a roasting tray to finish cooking in the oven, 5-8 minutes. Rest for 5 minutes before slicing. Lightly season the slices.
DINNER IS READY
Plate up the roast, drizzle over the lime juice (to taste), and side with the delicious lamb. Scatter the coriander leaves over the roast, and dig in, Chef!
Carrot - 960g
Tinned Lentils - 240g
Onions - 2
Kale - 200g
Free-range De-boned Lamb Leg - 640g
NOMU Spanish Rub - 20ml
Lime Juice - 40ml
Fresh Coriander - 10g
Woolies Products in this dish
