Mint chutney, barbecued lamb & potato salad - Good Food Middle East
This beautiful barbecued lamb with a fresh minty chutney makes a great sharing dish for friends. Serve with our new potato and spring onion salad
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Ingredients
- 1 small leg of lamb, about 1½ kg, butterflied (ask your butcher to do this for you)
- 1 large pack mint (about 100g), leaves picked
- 1 small pack coriander
- 3 garlic cloves
- 1 finger-sized piece of ginger
- 2 green chillies, deseeded if you like
- 2 tsp cumin seeds, toasted
- 1 lemon, juiced
- 800g new potatoes, halved
- 100g peas, frozen or fresh and podded
- 2 spring onions, sliced
- 200g Greek yogurt
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