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Roast lamb and minted tzatziki toasts

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Roast lamb and minted tzatziki toasts

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 25 minutes

Cooking Time 30 minutes

Ingredients

600 g leg of lamb, deboned
3 T olive oil
Sea salt and freshly ground black pepper
½ cup mint leaves
2 cloves garlic, crushed
Juice of ½ lemon
¼ cup flat-leaf parsley
1 cup plain yoghurt
1 loaf ciabatta, sliced
Buffalo mozzarella, sliced, for serving
Fresh rocket, to garnish

Method

Preheat the oven to 180°C.
Rub the lamb with olive oil and season to taste. Transfer to a baking tray and roast for 25 minutes, or until seared on the outside but still pink inside.
Blend the mint, garlic, lemon juice and parsley together until fine and fold through the yoghurt. Season to taste.
Toast the ciabatta slices and top with a generous spoonful of minted tzatziki, a slice of juicy lamb and another of creamy mozzarella. Garnish with fresh rocket and serve.

Per serving: 1805.1 kJ, 24.1 g protein, 20.7 g fat, 36.2 g carbs

TASTE’s take:
As an alternative, serve this delicious lamb and mint tzatziki in warmed pitta breads.