Ingredients
The meat
- 1 leg of lamb
- 3 tbsp. butter
- salt
Spread
- 3 tbsp. Dijon-mustard
- 3 tbsp. chopped mint leaves
- 2 tsp. cumin
- 1 tbsp. chili-flakes
- 1 tsp ground black pepper
Preheat oven to 250°C. Rub the leg of lamb with butter and roast for 10 minutes. Leave to rest and lower the heat to 160°C. Mix all seasonings and spread over the steak. Finish roasting at 160°C for 3 ½ hours.
Garlic and mint yoghurt sauce
- 5 tbsp. crème fraîche
- 2 tbsp. Greek yoghurt
- 4 garlic cloves, pressed or grated
- 3 tbsp. chopped mint leaves
- a few drops Tabasco
- Ground black pepper
Mix everything together in a bowl.
Roasted broccoli with almonds
- 2 broccoli heads
- 1 garlic clove
- 4 tbsp. olive oil
- 1/2 tsp. salt
- juice from ½ lemon
- 100 g (1 cup) almond flakes
- 2 tbsp. Parmesan, grated
Preheat oven to 180°C. Press or grate garlic and mix with olive oil. Toss the broccoli florets in the garlic oil with lemon juice, almonds and salt. Roast for 20 minutes, add Parmesan and serve.
Sliced sweet potato
- 2 sweet potatoes
- 4 tbsp. melted butter
- 2 garlic cloves, pressed
- 2 tbsp. parsley
Preheat oven to 200°C. Peel the sweet potatoes and cut into 1/2 in slices. Add garlic and parsley to the butter and brush the sweet potato slices. Roast for 15-20 minutes or until tender.