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Butterflied Leg of Lamb with Mint and Garlic

Serves 6

Ingredients

2kg Butterfly Leg of Lamb
300ml Natural Yoghurt
1-2 Garlic Cloves, crushed
Handful of Mint Leaves, chopped
Pinch of Chilli Powder

Method

Make a few slits in the thicker parts of the meat so that it cooks evenly. Mix together the yoghurt with the mint, garlic and chilli powder, and spoon over the meat, pressing it into the slits. Cover the meat with foil and leave to marinate for at least 2 hours in the fridge.

Preheat the oven to 200C/390F/Gas Mark 6. Roast the meat for 15-20 minutes per 500g, so 60-70 minutes for a 2kg joint.

Carve and serve with new potatoes and crushed peas.

Source: Tastes of Britain Magazine