These manageable 500g mini roasts are easily and quickly cooked and are perfect with lemon, lemony yoghurt and the pungency of garlic and thyme.
Toss the lamb with a couple of lemon wedges, chopped garlic, fresh thyme sprigs, a little plain unsweetened yoghurt, olive oil, salt, and pepper. Place in a roasting dish and roast at 200°C for 25 minutes or until cooked the way you like it. Remove from the oven and rest for 10 minutes loosely covered with foil.
Serve sliced with extra lemon wedges and torn mint leaves.
