Cold Roast Lamb Slices with Coriander & Jalapeno Yoghurt

These flavoursome cold roast lamb slices will be the star of your summer spread. The beauty of a cold meat platter is to be able to prepare in advance. Great to take to a potluck too.

Prep time: 10 minutes Cook Time: 20 minutes (+ cooling time)    Serves: 6–10 as appetiser


  • 2 Pure South Cap Off Lamb Rump (approx. 250g each)
  • 2 tbsp Olivado Extra Virgin Olive Oil
  • 1 clove Garlic, grated
  • 2 Shallots, finely chopped
  • ½ tsp Cumin
  • Salt & black pepper
For the Coriander & Jalapeno Yoghurt
  • 1 cup Superb Herb Coriander
  • 1 cup Greek yogurt
  • 2 Limes, juice
  • 2 Jalapenos, seed removed and chopped
  • 2 tbsp Gherkins, chopped
  • 4 Anchovy fillets, optional
  • Salt & pepper
To Serve
  • Extra Superb Herb Coriander
  • Salt flakes, to tase
  • Pita bread

KitckenAid 5 cup cordless Food Chopper


  1. Preheat the oven to 200°C. Mix garlic, shallots, oil, cumin seeds, salt and pepper in a small bowl. Rub the spice paste all over the lamb.
  2. Brown the lamb all over on a barbeque, grill or fry-pan, about 2 minutes each side.
  3. Roast the lamb in the preheated oven for 15 minutes.  Transfer lamb to a plate, cover with foil, and let cool to room temperature. Then refrigerate until chilled, for 1 hour or longer.
  4. Meanwhile, place yogurt, coriander, lime juice, jalapeños, gherkins, anchovies, and a generous amount of black pepper in a food processor and process until smooth, about 30 seconds. Season with salt.
  5. Thinly slice the lamb and arrange on a serving platter. Sprinkle with flakey salt and garnish with extra coriander.  Serve with yoghurt sauce and pita bread.


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