Spring lamb with yoghurt, Feta and mint sauce

Spring lamb with sauce Easy Food
Serves 6 - 6

Serves 6

1 x 1.5kg leg of lamb
garlic cloves, sliced
Juice of ½ a lemon
8-10 small sprigs of fresh rosemary
Salt and black pepper
For the sauce:
200g Greek yoghurt
2 tbsp Feta, crumbled
Juice of ½ a lemon
1 tsp extra-virgin olive oil
Pinch of salt and pepper
1½ tbsp fresh mint

  1. Remove the lamb from the fridge an hour before cooking and pat it dry with kitchen paper.
  2. Preheat the oven to 200°C/180˚C fan/gas mark 6.
  3. Rub the lamb all over with lemon juice, then rub some salt and black pepper evenly over the surface.
  4. Make small slits all over the leg of lamb and insert a garlic sliver and a sprig of rosemary into each one.
  5. Place the lamb on a rack in a roasting tin, fat side up. Cover the lamb with tin foil and roast for 30 minutes, then remove the foil and roast for another 40-50 minutes until cooked to your liking.
  6. Remove the lamb to a carving board, cover in foil and rest for 20 minutes before carving.
  7. In a food processor, blend the yoghurt, Feta, lemon juice, and olive oil until smooth. Season with salt and pepper, then add the fresh mint and pulse to combine.
  8. Slice the lamb and serve with the yoghurt sauce.

Per serving: 521kcals, 21.1g fat (8g saturated), 4.1g carbs, 1.8g sugars, 74.6g protein, 1.1g fibre, 0.285g sodium