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Cold Slices of Roast Lamb with Coriander & Jalapeno Yoghurt

Yields10 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

These home roasted flavoursome 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.

Cold Slices of Roast Lamb with Coriander & Jalapeno Yoghurt Recipe

 2 Cap Off Lamb Rump (approx. 250g each)
 2 tbsp 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 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 taste
 Pita bread
 KitckenAid cordless Food Chopper

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.

Nutrition Facts

Servings 0

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