Cold Roast Lamb Slices with Coriander & Jalapeno Yoghurt

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.

Prep Time 10 minutes
Cook Time 20 minutes
Course Appetiser
Servings 6

Equipment

  • KitckenAid 5 cup cordless Food Chopper

Ingredients
 
 

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

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.
Tried this recipe?Let us know how it was!