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
Ingredients
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300g grams
lamb neck fillet
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250 grams
new potatoes
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1
lemon
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1 teaspoon
dried mint
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4
cloves of garlic, cut into slivers
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a few sprigs of rosemary
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a few pink peppercorns (optional)
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olive oil to drizzle
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salt and pepper, to tate
Directions
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Heat the oven to 160 C
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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.
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Cut the lemon into quarters and squeeze their juice over the lamb and potatoes. Place squeezed lemon quarters around the lamb and potatoes.
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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.
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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.
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