Jamie Oliver's Butterflied lamb with chickpeas, yoghurt and tray roasted veg

Delicous!

Serves 4-6

1 leg lamb butterfly

2 tsp coriander seeds

3 cloves garlic peeled and finely chopped

large buch fresh coriander chopped 

large buch fresh mint chopped

1 x tin chickpeas (410g)

juice 1/2 lemon

500ml natural yog

baby carrots scrubbed tops left on

butternut squash with seeds removed unpeeled in 8 wedges

2 red onions peeled and quartered

1 whole bulb garlic broken into cloves

2 tsp ground cumin

extra virgin olive oil

(If summer ditch butternut squash red onions and carrots abs serve with cous cous with olives, chickpeas - roasted if wished- chopped herbs, cumin  and salt and pepper) 

Score the lamb on both sides. Usine food processor whizz coriander seeds garlic, fresh coriander mint and half chickpeas to a paste. Season with salt and pepper then add lemon juice and yoghurt

Place half in a large bang and add the lamb. put other half in fridge. Tie back up (or bowl with clingfilm) and marinate for 24 hours in fridge.

Pre heat oven to 200c (180 fan) place the veg in roasting tray with garlic, onions and remaining chickpeas, sprinke with cumin salt and pepper, drizzle with oil and toss to coat. 

Remove lamb from marinade and place meat direct onto oven rack sitting above the veg. Cook for an hour tossing veg half way through. Serve lamb with veg and flavoured yog on side.