Butterflied Lamb with Yoghurt & Mint with Charred Honey Mustard-Glazed Potatoes

This lovely dish is pretty much Ireland on a plate. Delicious new potatoes and Irish free-range lamb.

1. For the potatoes, preheat the barbecue or griddle pan to high.
2. Mix together the mustard, honey and balsamic vinegar. Toss the potatoes in the mustard mixture and thread them on to skewers.
TOP TIP
If you use wooden ones you’ll need to pre-soak them for 20 minutes first.
4. Cook for 2-3 minutes on each side until warmed through and charred crisp and golden brown. Serve at once.
5. Place all the ingredients for the lamb into a large bowl, making sure it’s the lamb is completely covered. Put in the fridge to marinate for 1-2 hours.
6. Remove the lamb from the fridge about 40 minutes before you are ready to cook it. Preheat the oven to 200°C/400°F/Gas mark 4.
7. Scrape off the marinade and transfer it to a small pan and simmer until reduced by half.
8. To cook the lamb, place it on a oven tray and cook for 15 minutes per 500g (1h for 2kg of lamb)
TOP TIP
If the meat is browning to quickly you can cover it with tin foil.
10. When the lamb is cooked, place it on a plate and let it rest under tin foil for a couple of minutes. Pour the resting juices into the reduced marinade and warm through. Slice the lamb thinly and serve with the sauce and charred honey mustard-glazed potatoes.

For the lamb:

2kg leg of lamb, butterflied

250ml natural yoghurt

1 lemon, zest and juice

5 spring onions, trimmed and finely chopped

6 garlic cloves, finely chopped

2 generous handfuls fresh mint leaves, roughly chopped

Sea salt and freshly ground black pepper

For the potatoes:

900g baby new potatoes, parboiled

1 fresh mint sprig

2 tbsp wholegrain mustard

2 tbsp clear honey

2 tsp balsamic vinegar

Sea salt and freshly ground black pepper

BBQ or griddle pan

Mixing bowl