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Spring lamb roast with mint yoghurt sauce


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

You'll need

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

Method

  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Robust grenache rosé.

Featured in

Oct 2010

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