Mint And Lemon Crusted Lamb

• 1 1/3 lbs potatoes, peeled and cut into 1 1/2-inch pieces
• 1/4 cup vegetable or olive oil
• 1 lb lamb leg steaks
• 2 cups soft fresh breadcrumbs
• 1 tsp dried mint leaves
• 1/2 cup coarsely chopped flat-leaf parsley
• 1 tsp finely grated lemon peel
• 2 None eggs
• 1 cup flour
• 3 None green onions, thinly sliced
• 1/2 cup mayonnaise
• 1/2 cup Greek-style yoghurt
• 2 tbsp lemon juice
• 1/4 cup coarsely chopped fresh mint

1. Preheat the oven to 400u0b0F. Line a baking pan with parchment paper. Arrange potato on prepared pan. Drizzle with 1 tbsp of the oil. Season with salt. Bake for 30 mins or until golden and tender. Remove from oven. Set aside to cool.
2. Meanwhile, place lamb between two sheets of plastic wrap. Using a rolling pin or flat meat mallet, pound lamb gently until flattened. Combine breadcrumbs, dried mint, 1/4 cup of the parsley and lemon peel in a shallow bowl. Whisk eggs in a shallow bowl. Place flour on a plate. Coat lamb in flour, shaking off any excess. Dip lamb in egg, then breadcrumb mixture to coat lightly. Place on a plate. Cover with plastic wrap; refrigerate for 10 mins.
3. Combine onion, mayonnaise, yogurt and lemon juice in a small bowl. Combine potato, fresh mint and remaining 1/4 cup parsley in a large bowl. Drizzle dressing over potato mixture; toss to combine.
4. Heat remaining 3 tbsp oil in a large skillet on medium heat. Add lamb; cook tor 2-8 mins each side or until golden brown and cooked through. Drain on paper towels. Serve lamb with potato salad.

potatoes, vegetable, breadcrumbs, mint leaves, flatleaf parsley, lemon peel, eggs, flour, green onions, mayonnaise, yoghurt, lemon juice, fresh mint

Taken from recipes-plus.com/api/v2.0/recipes/32954 (may not work)