Roast Lamb with Garbanzos

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Roast Lamb with Garbanzos
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 30 min.
Ready in

Ingredients

for
8
For the lamb
71 ounces Leg of lamb (boned, ready to cook, with fat)
2 sprigs rosemary (needles removed)
½ cup olive oil
2 tablespoons tomato Ketchup
1 tablespoon tomato puree
3 tablespoons Orange juice
1 tablespoon Worcestershire sauce
1 teaspoon Mustard
1 ½ tablespoons paprika
1 teaspoon ground Cumin
ground Anise seed
For the salad
1 tablespoon lemon juice
1 tablespoon white wine vinegar
4 tablespoons olive oil
½ Cucumber (peeled, quartered lengthways and sliced)
4 tomatoes (cut into thin wedges)
2 cups canned chickpeas (drained and rinsed)
1 cup Feta (diced)
2 sprigs mint (leaves removed, half chopped)
How healthy are the main ingredients?
chickpeasFetaolive oilolive oilKetchupOrange juice

Preparation steps

1.
Season the meat with salt and ground black pepper, roll it up and fasten with kitchen twine. Score the fat with a sharp knife and insert the rosemary needles.
2.
Mix together the oil, ketchup, tomato puree, orange juice, Worcester sauce, mustard, paprika, cumin and a pinch of aniseed.
3.
Heat the oven to 150°C (130° fan) | 300F | gas 2.
4.
Fry the meat in a hot pan on all sides. Brush with the tomato oil and transfer to the oven for around 90-100 min. Continue to brush occasionally with oil.
5.
Mix together the lemon juice, vinegar and oil and season with salt and ground black pepper. Mix with all the salad ingredients and season to taste. Arrange the salad in a bowl.
6.
Remove the meat from the oven, take off the twine, slice and serve with the remaining spice oil.