Moroccan roast lamb with roasted roots coriander

Ingredients

• ½ leg of lamb, around 800g
• 2 red onions, cut into wedges
• 1 butternut squash, skin left on, cut into wedges
• 1 celeriac, peeled and cut into wedges
• 2½ tbsp cold pressed rapeseed oil
• 2 tbsp ras el hanout
• 8 garlic cloves, skin on
• 1 small bunch coriander
• ½ tsp cumin seeds
• 1 lemon, zested and juiced
• ½ green chilli, deseeded

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag