Flavorful lamb and tasty fresh vegetables
3 ½ pounds Australian lamb shoulder steaks, bone-in, trimmed of excess fat
1 large red onion, cut into wedges
½ large cauliflower, cut into florets
1 acorn squash, cut into 5cm pieces
2 medium red beets, peeled, cut into wedges
1 bunch baby carrots, trimmed, scrubbed
3 cups baby spinach leaves
1each (14 ounce) can chickpeas, rinsed and drained
2 Tablespoons extra virgin olive oil
3 cloves garlic, finely chopped
1 Tablespoon thyme leaves
2 Tablespoons capers, rinsed, roughly chopped
Zest and juice of 1 lemon
2/3 cup beef stock
1 teaspoon fennel seeds
2/3 teaspoon dried chili flakes
To serve: Tzatziki sauce, mint sprigs
Preheat the oven to 340°F (315°F with convection). Line a large roasting pan and 2 large baking trays with parchment paper.
Place lamb in center of the roasting pan. Using a small, sharp knife make incisions over lamb. In a small bowl combine half the oil, garlic, thyme, capers, lemon zest and juice. Spoon marinade over lamb, rubbing well to coat, season and pour stock around the base of the meat. Cook lamb, covered with foil, for 3 ½ hours. Remove foil and cook for a further 30 minutes or until browned and meat is falling off the bone (adding a little more stock during cooking, if necessary). Remove from oven and rest for 15 minutes.
Increase oven heat to 400°F (375°F with convection). Spread onion, cauliflower, pumpkin, beetroots and carrots onto remaining trays, drizzle with remaining oil, sprinkle with fennel seeds and half the chili flakes, season and toss to coat. Cook vegetables for 25-30 minutes, or until golden and tender.
Meanwhile, spray a large non-stick frying pan with olive oil. Heat over medium-high heat, add chickpeas and remaining chili flakes and cook for 5-6 minutes or until golden.
Serve lamb with roast vegetables, chickpeas and spinach. Drizzle with any lamb juices and serve with tzatziki and mint sprigs
Wraps are a great way to enjoy your leftovers. Swap chickpeas for hummus and add the leftover meat and veggies before crumbling some feta or goats’ cheese before wrapping and warming in a sandwich press.