Leg of lamb with yogurt mint sauce

Leg of lamb with yogurt mint sauce

Serves 8

4 pts per serving

Core recipe

1000 g lean leg of lamb, trimmed of visible fat
2 clove garlic, sliced
225 g natural low-fat yogurt, plain
1 sprig fresh mint, 25g (1 oz) fresh, chopped
1/2 tsp ground cumin
1/4 tsp pepper, black
1/4 tsp cayenne pepper
1 bay leaf
8 small portion potato(es), red, peeled and quartered
1 spray low-fat cooking spray
1/3 tsp salt

1.	Make several small slits in the lamb and stuff with the garlic slices.
2.	Combine the yogurt, mint, cumin, black pepper, cayenne pepper and bay leaf in a zip top plastic bag. Add the lamb and marinate in the refrigerator for at least 8 hours or overnight. If you do not have a zip top plastic bag, then marinate the lamb in a large bowl.
3.	Preheat the oven to Gas Mark 8/450°F/230°C. Coat the roasting pan with cooking spray.
4.	Remove the lamb from the marinade, reserving the marinade place in the pan, insert a meat thermometer into thickest portion. Pour the marinade over the lamb. Lightly coat the potatoes with cooking spray and sprinkle with salt. Bake for 15 minutes then reduce the oven to Gas Mark 4/350°F/180°C and roast for one more hour or until thermometer registers 160°F/70°C for medium well done.
5.	Remove lamb from the oven and set stand for 10 minutes. Discard the bay leaf. Serves 100g (3½ oz) per person and 4 potato quarters each