Spiced Lamb and Winter Vegetable Tray Bake with Yogurt, Pine Nuts and Herbs
Ingredients
- 2 teaspoons fennel seeds
- 2 teapoons cumin seeds
- 1 tablespoon coriander seeds
- 1 1/2 cups Australian Greek Style natural yogurt
- 1 large clove garlic, crushed
- Salt and freshly ground black pepper, to taste
- 1/3 cup extra virgin olive oil
- 1.6 kg butterflied leg of lamb, cut into 8cm x 8cm pieces
- 3 large carrots, quartered
- 3 parsnips, quartered
- 350g unpeeled pumpkin, thickly sliced or cut into large chunks
- 1 large red capsicum, cut into 6 pieces
- 2 red onions, peeled and quartered
- 1 cup picked mint, coriander and parsley leaves
- 2 tablespoons toasted pine nuts
- Lemon wedges, for serving
