Name: Roast lamb and vegetable plate with mint and yoghurt sauce
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 1
Ingredients: 2kg lamb leg roast; 8 whole cloves garlic, peeled; 36.40 gm olive oil; Sea salt & freshly ground black pepper; 4 medium beetroot, trimmed, washed; 6 Roma tomatoes, halved lengthways; 300g fresh butter beans; 100g baby Asian greens; 125ml yoghurt; 40.00 ml finely chopped fresh mint; 2 cloves garlic, crushed

Roast lamb and vegetable plate with mint and yoghurt sauce

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Prep Time:
20 minutes

Cook Time:
80 minutes

Total Time:
100 minutes

Indulge in juicy roast lamb with beetroot, greens, and a side of refreshing mint yoghurt.

Ingredients:

2kg lamb leg roast
8 whole cloves garlic, peeled
Sea salt & freshly ground black pepper
4 medium beetroot, trimmed, washed
6 Roma tomatoes, halved lengthways
300g fresh butter beans
100g baby Asian greens
125ml yoghurt
40.00 ml finely chopped fresh mint
2 cloves garlic, crushed

Instructions:

- Preheat your oven to 220°C to ensure it's perfectly hot. - Create eight deep incisions on the top of the lamb and insert a whole garlic clove into each one. - Evenly coat the lamb with 1 tablespoon of olive oil and generously season with salt and pepper. - Transfer the lamb to a spacious metal roasting pan for optimal roasting.
Cover the lamb with foil-wrapped beetroots and roast in the oven for 80 minutes. Once done, take out of the oven, loosely cover with foil, and let it rest.
Place tomatoes, cut side up, in a small roasting pan. Drizzle with the leftover oil and sprinkle with salt and pepper. Roast for 40 minutes or until they have collapsed. Let them cool.
Quickly blanch the butter beans in boiling water for 2 minutes until just tender. Then, refresh them in iced water. Next, mix yoghurt, mint, crushed garlic, and 1-2 tablespoons of water in a small bowl. Season to taste.
Unwrap the roasted beetroot, gently peel off the skin, and slice into wedges. Thinly slice the tender lamb and beautifully arrange on a serving platter.
Assemble beetroot, tomatoes, beans, and baby Asian greens beautifully on a platter. Accompany with a dollop of refreshing minted yoghurt.

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