March 30, 2026

One Pan Lamb Roast

Serves:

Cooking Time:

< 60 min

Ingredients:

Roast lamb: 1kg deboned & butterflied leg of lamb 5ml salt flakes 5ml freshly ground black pepper 2garlic clove(s) peeled and quartered 45ml wholegrain mustard 30ml fresh rosemary chopped 5potato(es) peeled and halved 2red onion(s) cut into quarters 1whole garlic bulb 240g sundried tomatoes drained and liquid reserved 45ml olive oil 250ml cherry tomato(es) 125ml olives mixed green and black 60ml caper(s)

Yoghurt sauce: 375ml LANCEWOOD Greek Delight® Double Cream Plain Yoghurt 45ml roasted garlic bulb paste 30ml lemon juice 30ml fresh mint chopped salt to taste pinch of cayenne pepper To serve 3pita breads or 8 mini pita breads 60ml butter

Method

Roast lamb:

Preheat the oven to 180°C. Use a sharp knife and cut 8 small deep pockets into the butterflied leg of lamb. Insert a garlic quarter into each pocket.
Combine the mustard, rosemary and 60ml of the liquid from the sundried tomatoes together. Rub the mixture all over the leg of lamb, roll up and secure with kebab sticks. Cover and leave to stand for 30 minutes.
In a large deep sheet pan, combine the potatoes, onions, garlic and sundried tomatoes. Drizzle with the olive oil and toss to combine. Place the leg of lamb in between the vegetables. Sprinkle with salt and pepper.
Place the sheet pan in the oven and roast for 60-90 minutes, or until the meat is done to your liking and the potatoes are soft. Add the cherry tomatoes, olives and capers after 45 minutes.
Leave to rest for 10-15 minutes before carving.

Yoghurt sauce: Squeeze the garlic paste from the garlic bulb and mix with the yoghurt. Add the lemon juice and mint. Season to taste and sprinkle the cayenne pepper over before serving.

Pita Bread: Butter the pita breads generously and fry in a hot pan until golden on both sides. Cut into wedges.To serveOnce carved, serve with the yoghurt sauce and pan-fried buttered pita bread wedges. Enjoy!