Moroccan roast lamb with white bean hummus

Appetizing Moroccan roast lamb with white bean hummus Recipe

Make the most of winter produce including parsnip, carrot and beetroot, in this hearty lamb roast dinner, perfect for cool and crisp evenings.
Moroccan roast lamb with white bean hummus
Prep Time : 0:30 | Cook Time : 0:50 | Total Time : 1:20 | Serving : 4 person.


  • 800g boneless mini lamb roast

  • 2 tablespoons orange juice

  • 1 tablespoon ground cumin

  • 1 tablespoon ground coriander

  • 1 tablespoon orange zest

  • 1/2 cup extra virgin olive oil

  • 4 baby parsnips, peeled, halved lengthways

  • 1/2 bunch baby (Dutch) carrots, trimmed, scrubbed, halved lengthways

  • 4 baby beetroot, peeled, halved

  • 400g can cannellini beans, drained, rinsed

  • 125g can chickpeas, drained, rinsed

  • 2 tablespoons hulled tahini

  • 1/4 cup warm water

  • Red sorrel or flat-leaf parsley leaves, to serve


  • Step 1

    Remove string from lamb. Unroll. Place in a shallow glass or ceramic dish. Combine juice, cumin, coriander, 2 teaspoons zest and 2 tablespoons oil in a small bowl. Pour orange mixture over lamb. Turn to coat. Stand for 20 minutes, if time permits.

  • Step 2

    Meanwhile, preheat oven to 180C/160C fan-forced. Line a large baking tray with baking paper. Place parsnip, carrot, beetroot, 1 teaspoon orange zest and 2 tablespoons oil in a large bowl. Season with salt and pepper. Toss to combine. Transfer to prepared tray. Roll up lamb and tie with kitchen string at 2cm intervals.

  • Step 3

    Place lamb in a small roasting pan. Season with salt and pepper. Roast vegetables and lamb for 30 minutes for medium or until cooked to your liking. Remove lamb. Cover loosely with foil. Set aside for 15 minutes to rest. Meanwhile, roast vegetables for a further 20 minutes or until tender.

  • Step 4

    Meanwhile, process beans, chickpeas, tahini, warm water and remaining oil until smooth. Season with salt and pepper.

  • Step 5

    Slice lamb. Divide white bean hummus among serving plates. Top with vegetables, lamb, sorrel and remaining zest. Serve.

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