Main Meals

Roast lamb and minted tzatziki toasts

25 minutes
30 minutes
Wine/Spirit Pairing
Le Bonheur Cabernet Sauvignon 2008

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  • 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

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

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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