Roasted Vegetables: 3 large long sweet potatoes cut into thick rings 1 small butternut, cubed with skin 1 large red onion, cut into quarters 1 med red pepper, cut into quarters 1 med green pepper, cut into quarters 8 cloves garlic crushed 2 tablespoon olive oil 2 tablespoon crushed red chillies 1 teaspoon crushed cumin 1 teaspoon salt 1 teaspoon freshly ground black pepper 2 tablespoon lemon juice ½ cup mayonnaise ¼ cup coriander leaves, chopped ¼ cup fresh flat leaf parsley, chopped ¼ cup ricotta cheese, cubed
Marinate leg of lamb with spices and sauces overnight. Heat ghee (Clarified butter) and cook tomatoe and garlic for 5-6 minutes. Set leg of lamb in the pan with the tomatoes. Add 3 cups of water and cook on low heat until meat is tender and some gravy remains. Cut lamb with an electric knife into slices. Heat gravy to thicken it. Pour over lamb slices and serve with roasted vegetables. For the vegetable add garlic to the olive oil. Add the remaining spices, lemon juice and stir in the mayonnaise. Toss the vegetables in the mayonnaise mixture and place in an oven tray and cover with foil. Bake in a pre heated oven at 180 degrees for 40 -50 minutes. Sprinkle herbs and crumble ricotta cheese over the vegetable.