Cold Roast Lamb Slices with Coriander & Jalapeno Yoghurt

Name: Cold Roast Lamb Slices with Coriander & Jalapeno Yoghurt
Prep time: 10 min
Cook time: 20 min
Ingredients: 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; 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; Extra Superb Herb Coriander; Salt flakes (to tase); Pita bread

Slices of meat on round plate with a pot of white sauce in the middle, forks and toasted round flat bread on wooden board at one corner.

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.

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Prep Time 10

Cook Time 20

Course Appetiser

Servings

Equipment

KitckenAid 5 cup cordless Food Chopper

Ingredients

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

Instructions

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.
Brown the lamb all over on a barbeque, grill or fry-pan, about 2 minutes each side.
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.
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.
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.