Fennel-Spiced Roast Lamb and Vegetables
SERVES 6 PREP & COOK 2 HOURS
■ 3 small red onions, quartered
■ 3 large carrots, cut into 3cm-thick batons
■ 1.25kg sebago potatoes, cut into 5cm pieces
■ 2kg leg of lamb
■ Steamed peas and gravy, to serve
FENNEL SPICE RUB
■ ¼ cup vegetable oil
■ 4 cloves garlic, crushed
■ 3 tsps ground coriander
■ 3 tsps ground cumin
■ 3 tsps fennel seeds
■ 2 tsps sweet paprika
1 To make spice rub, combine all ingredients in a small bowl. Season with salt and pepper. Mix well.
Place 1 tblsp of the spice rub, onions, carrots and potatoes in a large bowl. Toss to coat.
