One Pan Lamb Roast

Roast lamb:

Yoghurt sauce:

To serve

Roast lamb:
Preheat the oven to 180°C. Use a sharp knife and cut 8 small deep pockets into the butterflied leg of lamb. Insert a garlic quarter into each pocket.

Combine the mustard, rosemary and 60ml of the liquid from the sundried tomatoes together. Rub the mixture all over the leg of lamb, roll up and secure with kebab sticks. Cover and leave to stand for 30 minutes.

In a large deep sheet pan, combine the potatoes, onions, garlic and sundried tomatoes. Drizzle with the olive oil and toss to combine. Place the leg of lamb in between the vegetables. Sprinkle with salt and pepper.

Place the sheet pan in the oven and roast for 60-90 minutes, or until the meat is done to your liking and the potatoes are soft. Add the cherry tomatoes, olives and capers after 45 minutes.

Leave to rest for 10-15 minutes before carving.

Yoghurt sauce:
Squeeze the garlic paste from the garlic bulb and mix with the yoghurt. Add the lemon juice and mint. Season to taste and sprinkle the cayenne pepper over before serving.

Pita Bread:
Butter the pita breads generously and fry in a hot pan until golden on both sides. Cut into wedges.

To serve
Once carved, serve with the yoghurt sauce and pan-fried buttered pita bread wedges. Enjoy!