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Roast lamb with autumn salad recipe

Looking for new Autumn dinner ideas? Look no further.

Nothing feels better than a warm Autumn meal after a long day of work, and with Tesco at Broadstairs Retail Park, we’ve got you sorted! This Roast Lamb is a delicious alternative to your normal roast dinner, and isn’t bloating either.

You will need:

  • 1 garlic clove
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp black pepper, ground
  • 1 tsp allspice
  • 1 tbsp olive oil
  • 1/2 leg of lamb, boned and butterflied
  • 2 tbsp honey
  • For the cinnamon squash:
  • 2 butternut squash
  • 4 ripe tomatoes
  • 2 garlic cloves
  • 1 cinnamon stick
  • 50ml (2fl oz) olive oil
  • 6 small sage leaves
  • For the raw salad
  • olive oil
  • 1 lemon
  • 1 x 80g pack pomegranate seeds
  • 1 red chilli
  • small bunch flat parsley
  • small bunch mint, chopped
  • 1/2 white cabbage
  • 1/2 red cabbage
  • For the tzatziki
  • 200ml (7fl oz) yogurt
How to:

Preheat the oven to gas 7, 220°C, fan 200°C.

Crush the garlic with a pinch of salt in a large pestle and mortar until completely smooth. Add the spices and 1 tablespoon of olive oil and mix to create a paste. Rub the paste on the lamb and season well with salt. Brown the lamb in a large frying pan for 2-3 minutes, turning it to ensure an even colour.

Add 150ml boiling water and put the frying pan in the oven, or transfer to a roasting tray with the same amount of boiling water. Roast for 25 minutes. Drizzle over the honey and return to the oven for 10 minutes. Remove from the oven, cover with foil and set aside to rest.

Meanwhile, peel the butternut squash, remove the seeds, cut into 1cm (1/3 in) slices and place in a pan. Quarter the tomatoes, peel and roughly chop the garlic, and add to the pan with the cinnamon stick, olive oil and sage. Season well and add 100ml water.

Cover and cook over a medium-low heat for 15-20 minutes, or until completely soft. If a lot of liquid remains in the pan, remove the lid and allow it to boil away for a few minutes. When nearly dry, remove the cinnamon stick and mix the squash to make a rough mash. Season to taste, then set aside with the lid on to keep warm while you make the salad.

Thinly slice the cabbages, and chop the herbs and chilli. Mix with the pomegranate, a squeeze of lemon and a glug of oil. Season with salt. Slice the lamb and serve with the squash, salad and yogurt on the side.