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, 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: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Butter
- Seasoning (salt & pepper)
ROAST
Preheat the oven to 200°C. Spread the Carrot, the lentils, and the onion 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 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, and dig in, Chef!
ROAST
Preheat the oven to 200°C. Spread the Carrot, the lentils, and the onion 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 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, and dig in, Chef!
ROAST
Preheat the oven to 200°C. Spread the Carrot, the lentils, and the onion 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 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, and dig in, Chef!
ROAST
Preheat the oven to 200°C. Spread the Carrot, the lentils, and the onion 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 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, and dig in, Chef!
Frequently Asked Questions
What is the preparation time for Spiced Lamb Leg?
The preparation time for Spiced Lamb Leg with roasted carrots, lentils & kale is between 25 and 40 minutes.
What is the total time required to make Spiced Lamb Leg with roasted carrots, lentils & kale?
The total time required to make Spiced Lamb Leg with roasted carrots, lentils & kale is between 45 and 60 minutes.
How many servings does Spiced Lamb Leg provide?
4 servings
What are the main ingredients in Spiced Lamb Leg?
Carrot, Free-Range De-boned Lamb Leg, Kale, Lime Juice, NOMU Spanish Rub, Onion, Onions, Tinned Lentils
What is the nutritional information of Spiced Lamb Leg?
Calories: 750, Carbs: 65 grams, Fat: grams, Protein: 43.2 grams, Sugar: 22.5 grams, Salt: 449 grams
How do I prepare Spiced Lamb Leg?
DINNER IS READY: Plate up the roast, drizzle over the lime juice (to taste), and side with the delicious lamb, and dig in, Chef! 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. KALE: Place the 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. ROAST: Preheat the oven to 200°C. Spread the carrot, the lentils, and the onion on a roasting tray. Coat in oil and season. Roast in the hot oven until golden and cooked through, 25-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Spiced Lamb Leg?
Carrot, Free-Range De-boned Lamb Leg, Kale, Lime Juice, NOMU Spanish Rub, Onion, Onions, Tinned Lentils
How many calories does Spiced Lamb Leg have?
750 calories
How much fat content does Spiced Lamb Leg have?
grams
Woolies Products in this dish
