Spiced Lamb and Winter Vegetable Tray Bake with Yoghurt, Pine Nuts and Herbs Recipe | myfoodbook | E

Ingredients

• 2 teaspoons fennel seeds
• 2 teapoons cumin seeds
• 1 tablespoon coriander seeds
• 1 1/2 cups Australian Greek Style natural yogurt
• 1 large clove garlic, crushed
• Salt and freshly ground black pepper, to taste
• 1/3 cup extra virgin olive oil
• 1.6 kg butterflied leg of lamb, cut into 8cm x 8cm pieces
• 3 large carrots, quartered
• 3 parsnips, quartered
• 350g unpeeled pumpkin, thickly sliced or cut into large chunks
• 1 large red capsicum, cut into 6 pieces
• 2 red onions, peeled and quartered
• 1 cup picked mint, coriander and parsley leaves
• 2 tablespoons toasted pine nuts
• Lemon wedges, for serving