Slow Cooked Lamb Leg | Australian Lamb - Recipes, Cooking Tips and More

Ingredients

• 1.2kg lamb leg (bone in), excess fat trimmed
• 2 tbsp olive oil
• ¼ cup coriander leaves and stems, finely chopped +extra leaves, to garnish
• 2 cloves garlic, crushed
• 2 tbsp tandoori paste
• 2 red onions, cut into wedges
• 450g butternut pumpkin, peeled, cut into 4cm pieces
• 400g can chickpeas, rinsed, drained
• 120g baby spinach
• 250g green beans, trimmed, cut into thirds, blanched
• Steamed basmati rice, natural yoghurt, lemon wedges, to serve.