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Roast Lamb and Beetroot Tzatziki

Slow Roasted Lamb
Slow Roasted Lamb and Beetroot Tzatziki

For the lamb shoulder
1 T coriander seeds
1 T cumin seeds
1 T fenugreek seeds 
1 vanilla pod, chopped
1 t ground cinnamon
1 t ground nutmeg
1 t ground ginger
1 T dried mint
1 T black peppercorns
1 T sea salt
4 T extra virgin olive oil
Easy to cook free-range leg of lamb (As large a cut as possible)
pita bread, for serving

For the beetroot-swirled tzatziki
8 beetroot
2 T extra virgin olive oil
sea salt and freshly ground black pepper, to taste
2 cups greek yoghurt
2 garlic cloves, crushed
For the pickled mini cucumbers
400 g mini cucumbers
1/2 cup red wine vinegar
1 T coriander seeds
1 T mustard seeds

Get the full recipe here!

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