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Spring lamb roast with mint yoghurt sauce

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

By Lisa Featherby
  • Serves 6
  • 30 mins preparation
  • 2 hrs cooking plus cooling, resting
Spring lamb roast with mint yoghurt sauce
Spring lamb roast with mint yoghurt sauce

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 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


  • 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

  • Author: Lisa Featherby