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Lamb served with yogurt mint sauce.

Roast lamb with yogurt mint sauce

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Ingredients 

  • 2 pounds top round lamb roast
  • 4 cloves garlic crushed
  • 2 tablespoons rosemary fresh minced
  • ½ teaspoon coriander seed ground
  • 1 teaspoon sea salt kosher or
  • ½ teaspoon black pepper fresh ground
  • 1 tablespoon olive oil good
  • 2 tablespoons flour
  • Yogurt mint sauce
  • 1 cup yogurt plain
  • 1 tablespoon olive oil good
  • ½ lemon juiced
  • 2 tablespoons mint fresh minced
  • ¼ teaspoon kosher salt

Instructions

  • Place rack in middle position and heat to 375 degrees. Combine the garlic, rosemary, coriander, salt, pepper, and olive oil in a bowl and mash together to make a paste.
  • Smear the paste all over the roast and tie into a uniform shape so the roast cooks evenly.
  • Lightly dust the roast with the flour and put it on a wire roasting rack. Stick the roast in the over and cook until an instant read thermometer reads 135 degrees (medium rare) about 50 minutes.
  • While the roast is in the oven, put all the ingredients for the yogurt sauce in a bowl and mix and put it in the fridge.
  • Take the roast out of the oven and let it rest for about 15 minutes. This allows the juices to redistribute back into the meat and is a key part of having a nice tender juicy roast.
  • Slice and serve with the sauce.
Course Entree
Cuisine British