Herb Crusted Lamb Leg with Potato Crush and Honey Yoghurt

Steps

1. Bring a medium pot of salted water to the boil. Preheat oven to 220°C. Line an oven tray with baking paper. Slice onion into 1cm wedges; parsnip and carrot into 1 x 3cm batons. Toss with pumpkin and salt on prepared tray with a drizzle of olive. Bake for 25-30 minutes, until golden and tender. Turn once during cooking.
2. Dice potato 3cm and roughly chop mint (if using). Cook potatoes in pot of boiling water for 12-14 minutes until tender. Drain well, add potatoes back to the pot along with mint (if using), butter and salt. Lightly crush with a fork, season to taste and set aside covered to keep warm.
3. While potatoes are cooking, pat lamb dry and season. Heat a drizzle of oil in a large fry-pan on high heat. Cook lamb for 1-2 minutes each side, until lightly browned. Set aside. In a small bowl combine olive oil, breadcrumbs and herb spice mix.
4. Spread mustard evenly over lamb (if using). Sprinkle crumb evenly over lamb and pat down to coat. Transfer to the tray with the veggies and bake for 12-15 minutes for medium (depending on thickness), or until cooked to your liking.
5. Transfer lamb to a plate, cover to rest for at least 5 minutes, before slicing thickly against the grain. Reserve resting juices. While lamb rests, in a small bowl mix honey and yoghurt.
6. To serve, divide crushed potatoes and veggies between plates, top with sliced lamb and a drizzle of honey yoghurt. Spoon over resting juices (if desired).