Roast lamb with pumpkin tabouli & garlic yoghurt

1. Preheat oven to 170C. Place lamb into a heavy-based roasting dish. Use a food processor, mortar and pestle or rolling pin to crush cumin seeds together with a pinch of salt. Rub all over the lamb. Transfer to oven and cook for 4 hours or until very tender. Add pumpkin to the lamb pan for the final 20 minutes of cooking time then remove from oven.
2. Meanwhile, combine quinoa in a saucepan with plenty of water. Bring to the boil and cook for 10-12 minutes or until tender. Drain, and set aside.
3. For the garlic yoghurt, combine garlic, lemon zest and yoghurt in a bowl and stir until well combined.
4. Remove pumpkin from lamb pan and place Into a large bowl. Add quinoa, pine nuts, parsley, red onion, currants, lemon juice and olive oil. Stir until combined. Serve alongside lamb, garlic yoghurt and Turkish bread.

Cooking Tip: We have used lamb shoulder in this recipe, available at your local butcher or supermarket. It’s cheaper and more forgiving than a leg of lamb to cook – it’s almost impossible to make a lamb shoulder taste dry! Try it at your next family roast.

Nutrition Tip: Yoghurt is an excellent low-fat alternative to other creamy sauces often served with roasted dishes such as sour cream or mayonnaise. Natural yoghurt provides an excellent source of dairy and its acidity cuts through the rich full flavoured roasted lamb.