Mint yoghurt sauce

Ingredients:

• 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

Method:

1. 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.

2. Serve with your roast lamb on Christmas day - can also be stored in a refrigerator up to a week!

Enjoy!