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Author Notes: This could be one of the simplest dishes you will ever make! No chopping onions, no washing up and the dish cooks itself quietly in the oven. Dried mint adds a depth and pungency of flavour which is missing in fresh mint leaves. Here its paired with its best friend, lamb. The lemon adds a delicious piquancy to the dish and infuses the potatoes. Rosemary adds an aromatic note. Serve it with a Greek salad of crisp lettuce, feta, cucumber and black olives scattered with fresh mint. —morning glory
- 300g grams lamb neck fillet
- 250 grams new potatoes
- 1 lemon
- 1 teaspoon dried mint
- 4 cloves of garlic, cut into slivers
- a few sprigs of rosemary
- a few pink peppercorns (optional)
- olive oil to drizzle
- salt and pepper, to tate
- Heat the oven to 160 C
- Cut the neck of lamb into two portions. Peel the potatoes, leaving whole if they are small. Arrange the lamb and potatoes on a sheet of foil lined with baking paper.
- Cut the lemon into quarters and squeeze their juice over the lamb and potatoes. Place squeezed lemon quarters around the lamb and potatoes.
- Tuck the slivers of garlic and the rosemary sprigs around the lamb and potatoes. Scatter dried mint over. Add a generous twist of sea-salt and black pepper and scatter the pink peppercorns (if using). Drizzle with olive oil.
- Cover with a sheet of foil, folding the edges to form a sealed parcel. Place on a baking tray in the oven for 90 mins.
- This recipe was entered in the contest for Your Best Hands-Off Recipe