Spring lamb roast with mint yoghurt sauce

AT A GLANCE

  • Serves 6 people

This is a variation on the classic Aussie Sunday roast - with a distinct Middle Eastern flavour.

  • 120 gm blanched almonds
  • 2 tsp cumin seeds
  • 1 tsp coriander seeds
  • 8 dates, pitted, thinly sliced
  • ½ preserved lemon, rind finely chopped
  • 2 cups (firmly packed) mint, coarsely chopped
  • ¾ cup (firmly packed) flat-leaf parsley, coarsely chopped
  • 3 garlic cloves, finely chopped
  • 1 tsp paprika
  • Large pinch ground cinnamon
  • 1 boneless lamb shoulder
  • 4 carrots, thickly sliced widthways
  • 1 tbsp olive oil
  •  
  • Mint yoghurt sauce
  • 1 cup (loosely packed) mint, finely chopped
  • 400 gm thick natural yoghurt
  • Juice of ½ lemon
  •  
  • Mint burghul
  • 350 gm coarse burghul
  • 3 cups (firmly packed) mint, torn
  • Juice of 1 lemon
  • 2 tbsp extra-virgin olive oil
01   Preheat oven to 180C. Scatter almonds on an oven tray and roast, stirring occasionally, until golden (5-7 minutes). Cool, coarsely chop and transfer to a bowl.
02   Dry-roast whole spices until fragrant (20-30 seconds). Cool slightly, finely grind in a mortar and pestle, then combine with almonds, dates, preserved lemon rind, mint, parsley, garlic, paprika and cinnamon, season to taste and set aside.
03   Open lamb shoulder out, press herb mixture over one half, fold other half over, tie with kitchen string and set aside.
04   Place carrots in the base of a roasting pan, place lamb on top, drizzle with oil, season to taste and roast, basting occasionally, until just cooked through (1½-1¾ hours). Cover with foil and set aside to rest (10 minutes).
05   For mint yoghurt sauce, combine yoghurt, mint and lemon juice in a bowl, season to taste, stir to combine, refrigerate until chilled.
06   Meanwhile, for mint burghul, cook burghul in a saucepan of boiling water over high heat until tender (5-10 minutes), drain and scatter over a tray to cool and dry. Transfer to a bowl, add remaining ingredients and season to taste. Serve with lamb, roast carrots and mint sauce.

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY

Drinking Suggestion:

ROBUST GRENACHE ROSÉ. , suggested by MAX ALLEN

FEATURED IN

Oct 2010

Oct 2010

View Full Site