• 1 x whole lamb breast
• 200g x new potato
• 25g x dried mint
• 100g x green beans
• 100g x Anglesey feta
• 50g x capers
• 50g fresh mint

1. Preheat the oven to 150c.
2. Place the new potatoes in the bottom of a deep roasting dish.
3. Rest the lamb breast on top of the potatoes, then cover with the dried mint. Season well with salt and pepper.
4. Cover the roasting dish with foil, then bake for 3 hours.
5. After 3 hours, turn up the oven temperature to 180c, remove the foil and bake for a further 15 mins.
6. Once cooked, take out the meat and place on a plate to rest.
7. Boil the green beans in salted water. Once cooked, add to the potatoes at the bottom of the tray. Then add the capers, chopped fresh mint and the feta.
8. Mix well and serve with slices of the lamb breast.

Recipe by Dan ap Geraint, originally featured on Prynhawn Da.