Butterflied leg of lamb with baked veg

• Preheat oven to 180C.
• To make spice rub, pound cumin and coriander seeds in a mortar and pestle until smooth.
• Then add the rest of spice mix ingredients and pound until a paste consistency.
• Rub the paste all over the lamb, put aside to bring to room temperature before grilling on BBQ.
• To make the vegetables, cut them all to a similar size (about 3xm x 4cm) and scatter over lined baking tray.
• Top with thyme sprigs, drizzle with olive oil, vinegar and sprinkle with salt and pepper.
• Bake in oven for 45 minutes.
• Barbecue the lamb, skin side down first, over medium heat for about 20 minutes on each side.
• Rest lamb in a warm place for 15 minutes before slicing.
• While lamb is resting, make quinoa according to the packet instructions and combine yoghurt sauce ingredients.

Click here to follow along with Anna Gare via this video.

• Arrange lamb, baked vegetables and quinoa on a large platter or board.
• Drizzle with yoghurt sauce and pomegranate seeds

This recipe was originally published by Buy West Eat Best.