Lamb can have a bit of a strong flavor which puts some people off, but with the right mixture of spices it’s a delicious tender meat that’s easy to prepare and even easier to consume:-)
Being winter in New York, I was craving a nice hearty Sunday roast that was a little more sunny than something you’d have on a foggy Edinburough evening. The mediterranean spices and sauce do just the trick forming a salty savory crust around the roast while the yogurt sauce soothes and mellows the intense flavors.
Roast lamb
2 lbs top round lamb roast
4 cloves garlic crushed
2 Tbs fresh rosemary minced
1/2 Tsp ground coriander seed
1 Tsp kosher or sea salt
1/2 Tsp fresh ground black pepper
1 Tbs good olive oil
2 Tbs flour
Yogurt mint sauce
1 cup plain yogurt
1 Tbs good olive oil
1/2 lemon juiced
2 Tbs fresh mint minced
1/4 Tsp kosher salt
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.
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