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Butterflied Leg of Lamb with Baked Vegetables and Quinoa by Anna Gare

Butterflied Leg of Lamb with Baked Vegetables and Quinoa by Anna Gare

Difficulty: Easy
Season: Autumn
Preparation: 15-20mins
Cooking: 50mins

How to

1. Preheat oven to 180°C

2. To make spice rub - Pound cumin and coriander seeds in a mortar and pestle until smooth.
    Then add rest of spice mix ingredients and pound until a paste consistency.

3. Rub the paste all over the lamb, put aside to bring to room temperature before grilling on BBQ.

4. Meanwhile cut all vegetables to a similar size (3 by 4cm) and scatter over lined baking tray.
   Top with thyme sprigs, drizzle with olive oil, vinegar and sprinkle with salt and pepper.

5. Bake in 180°C oven for 45 minutes.

6. BBQ the lamb skin side down first, over medium heat for approximately 20 minutes on each side.

7. Cook Quinoa according to the packet.

8. Rest lamb in a warm place for 15 minutes before slicing.

9. Combine yoghurt sauce ingredients together.


To Serve

Serve lamb with baked vegetables and quinoa on a large platter or board drizzle with yoghurt sauce and pomegranate seeds.

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


Lamb and Spice Rub

4 garlic cloves
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 teaspoon salt
1 teaspoon ground cloves
1/4 cup olive oil
1 butterflied leg of Amelia Park Lamb

Baked Veg

2 red onions
1 eggplant
6 tomatoes
1 large yellow capsicum
1-2 zucchinis
2 heads of garlic, cut in half at the equator
Bunch of thyme
White wine vinegar
Olive oil

Mundella Yoghurt Sauce

1 generous cup of Mundella yoghurt
Juice of 1 lemon
Pinch of salt
Pomegranate and mint leaves for garnish