Roast Lamb With Smashed Potatoes Peas And Yoghurt Sauce
Ingredients
- 0.5 bunch mint
- 750g white potatoes washed
- 1 Tbs lemon juice
- 1/2 cup natural Greek-style yoghurt
- 2 Tbsp olive oil
- 1 cup frozen peas
- 2kg roast lamb leg
Method
- Preheat oven 200°C. Place lamb in a large shallow roasting pan. Drizzle with half the oil. Season to taste. Roast for 15 minutes.
- 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.
- 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.
- 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.
- 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.
