Name: Spring lamb roast with mint yoghurt sauce
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6
Ingredients: 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 mint, coarsely chopped (firmly packed); ¾ cup flat-leaf parsley, coarsely chopped (firmly packed); 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 mint, finely chopped (loosely packed); 400 gm thick natural yoghurt; Juice of ½ lemon; Mint burghul; 350 gm coarse burghul; 3 cups mint, torn (firmly packed); Juice of 1 lemon; 2 tbsp extra-virgin olive oil

Spring lamb roast with mint yoghurt sauce

Australian Gourmet Traveller recipe for spring lamb roast with mint yoghurt sauce.

Serves 6

Prep

30M

Cook

Total

2H 30M

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

Ingredients

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 mint, coarsely chopped (firmly packed)

¾ cup flat-leaf parsley, coarsely chopped (firmly packed)

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 mint, finely chopped (loosely packed)

400 gm thick natural yoghurt

Juice of ½ lemon

Mint burghul

350 gm coarse burghul

3 cups mint, torn (firmly packed)

Juice of 1 lemon

2 tbsp extra-virgin olive oil

Method

Main

1.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.

2.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.

3.Open lamb shoulder out, press herb mixture over one half, fold other half over, tie with kitchen string and set aside.

4.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).

5.For mint yoghurt sauce, combine yoghurt, mint and lemon juice in a bowl, season to taste, stir to combine, refrigerate until chilled.

6.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.

Drink Suggestion: Robust grenache rosé. Drink suggestion by Max Allen
Notes

Recipe / styling by Lisa Featherby

Ingredients

Method

Main

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