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Lamb with Chickpeas, Yoghurt and Tray Roasted Vegetables

Lamb with Chickpeas, Yoghurt and Tray Roasted Vegetables

Leg of lamb is a favourite in most British households but especially at Easter. Use a boneless leg of lamb for this recipe as it allows the marinade and flavours to get into the meat much quicker.

Preparation Time: 30 mins

Cooking Time: 1 hr

Serves 4 - 6


1 leg of lamb, butterflied and opening up like a book

2 tsp coriander seeds

3 cloves of garlic, crushed

1 large bunch of coriander

1 large bunch of mint

1 tin chickpeas, drained

salt and pepper

juice of ½ lemon

1 500m tub natural yoghurt

4 parsnips, peeled and quartered

1 bunch baby carrots

1 butternut squash, peeled and cut into wedges

2 red onions, peeled and quartered

1 whole bulk of garlic, broken into cloves

2 tsp ground cumin

extra virgin olive oil


Using a food processor, whizz the coriander seeds with the garlic, fresh coriander, mint and half the chickpeas until you have a paste. Season the paste with salt and pepper, then add lemon juice and yoghurt.  Place half the flavoured yoghurt in a large plastic bag and add the lamb.  Put the other half of the yoghurt mixture in the fridge.  Tie the bag and seal it. Leave to marinade overnight in the fridge.

Preheat the oven to 200ºC/400ºF/Gas 6.  Place the vegetables in a roasting tray, then sprinkle with cumin, olive oil, salt and pepper. Toss together to coat.

Remove the lamb from the marinade, then place the meat directly on the oven rack with the tray of vegetables on the shelf below.  Cook for about 1 hour, tossing the vegetables halfway.  Serve the well cooked lamb with the vegetables and the flavoured yoghurt on the side.

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