IN MARKET RECIPE Load up on TIPS lamb this winter 1. You could also use a leg oflamb on the bone for thisrecipe – just increase the cooking time. Lamb rump It’s time to rug up, ward off the winter blues and ‘Share the Lamb’. or mini roasts would also You can find plenty of comfort food inspiration at: australianlamb.com.au be delicious. 2. Make a healthy salad, Turmeric yoghurt lamb leg wrap or sandwich with any leftover lamb. Serves: 4 • Preparation: 15 minutes • Cooking: 30 minutes 3. Use your choice of 1.2kg butterflied 1. Combine garlic, yoghurt, turmeric and half the lemon microwave rice in the salad lamb leg, fat scored juice and zest in a large snap‑lock bag. Season, add e.g. jasmine, brown or diagonally lamb and coat in marinade. Refrigerate for 1–2 hours coconut rice. 2 cloves garlic, crushed then bring to room temperature. 1 cup Greek yoghurt 2. Pre‑heat oven to 210°C (190°C fan‑forced). Place the 1 tbsp ground turmeric lamb into a foil‑lined roasting tin and cook for 15 mins. Juice and zest of Reduce heat to 180°C (160°C fan‑forced) and cook for 2 lemons a further 15–20 minutes for medium‑rare. Cover loosely with foil halfway through cooking or once 2 X 250g packets the marinade is lightly charred and the meat microwave basmati rice looks golden. Set lamb aside to rest for 15 80g baby rocket leaves minutes before slicing. 2 Lebanese cucumbers, 3. Prepare rice according to packet peeled into ribbons instructions. Set aside in a large bowl to cool ¼ cup currants slightly. Add rocket, cucumber and currants, 1 tbsp olive oil drizzle with oil and remaining lemon juice and zest. Season and toss to combine. Mint leaves, toasted flaked almonds, warm 4. Serve sliced lamb with rice salad, mint, flaked roti bread, to serve almonds and roti bread, if desired. 47