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.
- 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.