- 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
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
As an alternative, serve this delicious lamb and mint tzatziki in warmed pitta breads.