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PREP TIME: 10 mins
COOK TIME: 20 mins + cooling time
SERVES: 6-10 as appetiser

2 Pure South 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 Coriander
Salt flakes, to taste
Pita bread

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.

  1. 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
  2. Brown the lamb all over on a barbeque, grill or fry-pan, about 2 minutes each side.
  3. 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. 
  4. 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.
  5. 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.