Ingredients

• 160ml (2/3 cup) extra virgin olive oil
• 4 cloves garlic, crushed
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 1/2 tsp sweet paprika
• 1 tsp ground cinnamon
• 6 x 500g lamb rumps, trimmed (see note)
• 1kg kipfler potatoes, scrubbed, halved lengthwise
• 1 lemon, zested, juiced
• 8 sprigs thyme

• Mint salsa verde

• 1 clove garlic
• 6 anchovy fillets
• 1 1/2 tbs capers
• 1 cup firmly packed flat-leaf parsley
• 1 1/4 cups firmly packed mint leaves
• 160ml (2/3 cup) extra virgin olive oil
• 1/2 lemon, zested, juiced

• Yoghurt sauce

• 375g (1 1/3 cup) Greek-style yoghurt
• 1 1/2 tbs tahini (sesame seed paste)
• 3 tsp lemon juice
• 1/2 tsp ground cumin

Description

Roast Lamb Rumps & Lemon Potatoes With Mint Salsa Verde And Yoghurt Sauce Recipe - To Make Mint Salsa Verde, Crush Garlic Into A Bowl. Finely Chop Anchovies, Capers, Parsley And Mint Separately. Add To Bowl. Stir In Oil And Lemon Zest And Juice, And S

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