Agnello......

Marinated Lamb

Ingredients

1 leg lamb, boned 1 large bunch mint, finely chopped 1 large bunch parsley, finely chopped

About 20 leaves of fresh oregano chopped 2 cloves garlic, peeled 1 tub of thick Greek Style yogurt Sea salt

Freshly ground black pepper 1 lemon, juiced

lemon wedges

Oven Roasted Vegetables 1/2 kg of carrots roughly diced 2 Fennel bulb cut into wedges 3 Quartered red onions 1/2 pumpkin cut into large pieces 500 gr of frozen sweet peas

2 garlic cloves finely chopped Coriander seeds

dried oregano Olive oil Salt

Freshly ground black pepper

Method for preparing and roasting the Lamb

Pre-heat the oven to 200-220 degrees Celsius

Place the mint, parsley and oregano in a large bowl and mix with the yogurt, garlic, lemon juice and seasoning. Reserve half of the yogurt to use as an accompanying sauce once the lamb is cooked.

Score the lamb by lightly making cuts (criss-cross), season with salt and pepper and mix with half of the yogurt mix

Transfer the marinated lamb with the yogurt marinade to a lockable freezer bag and seal.

Place in the fridge until required, the yogurt will not only marinate but also tenderize the lamb

To cook, place the meat directly on the oven shelf above the tray of vegetables and cook for approximately 45 minutes.

Method for preparing and roasting Vegetables

Pre-heat the oven to 200-220 degrees Celsius.

Place all the vegetables in a roasting tray with the coriander seeds, garlic, dried oregano, sea salt, freshly ground pepper, and olive oil and toss together. Cover with foil

Cook in the preheated oven for 30 minutes then remove the foil and continue roasting for 20 to 30 minutes until the vegetables are tender and golden.

Serve with the remaining yogurt and lemon wedges

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