Preparation time is 30minutes
Cook time is 1hours 15minutes
Total time is 1hours 45minutes
Serve is for 4 people
Estimated cost per serve is 9.06 dollar
Difficulty level: 3 out of 4
7 Ingredients
Number of servings
4
- 1/2 bunch mint
- 750grams white potatoes, washed
- 1tablespoons lemon juice
- 1/2 cup natural Greek-style yoghurt
- 2tablespoons olive oil
- 1 cup frozen peas
- 2kilograms roast lamb leg
Method
Step 1 of 5
Preheat oven 200°C. Place lamb in a large shallow roasting pan. Drizzle with half the oil. Season to taste. Roast for 15 minutes.
Step 2 of 5
Meanwhile, place potatoes in a large saucepan and cover with cold water. Bring to the boil over high heat and cook for 15 minutes or until just tender. Drain. Cut each potato in half.
Step 3 of 5
Remove lamb from oven. Add potatoes. Using a potato masher, crush potatoes. Drizzle with remaining oil and season to taste. Reduce heat to 180°C. Return lamb and potatoes to oven and cook for 1 hour for medium or until lamb is cooked to your liking and potatoes are crispy.
Step 4 of 5
Meanwhile, bring a saucepan of water to the boil over high heat. Add 2 mint sprigs and peas. Cook for 2-3 minutes or until bright green and tender. Drain. Remove and discard mint sprigs.
Step 5 of 5
Remove mint leaves from remaining mint sprigs. Reserve 10 leaves and finely chop remaining. Combine yoghurt, chopped mint and lemon juice in a small serving bowl. Season to taste. Serve lamb and potatoes with yoghurt mixture and peas. Sprinkle with reserved mint leaves, to garnish.
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