1 cup Village Dairy Greek yoghurt
½ cup finely chopped mint leaves
2 medium cloves of garlic, minced
1 tablespoon fresh juice from 1 lemon
¼ teaspoon cayenne pepper
½ teaspoon ground cumin
salt and pepper
Place yoghurt, mint, garlic, lemon juice, cumin and cayenne into a small bowl and whisk to combine. Season with salt and pepper for taste and let sit for 30 minutes.
Serve with your roast lamb on Christmas day - can also be stored in a refrigerator up to a week!