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.
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.