5 h

Easter Sisteron lamb wrap with mint sauce

Name: Easter Sisteron lamb wrap with mint sauce
Cook time: 5 h
Yield: 4
Ingredients: 1.00 Small half leg (more or less 1 kg with bone) Sisteron Lamb PGI Label Rouge; 0.50 L Beef broth; 200.00 g Yoghurt; x 4.00 Flatbreads; 1.00 tsp Cumin seeds; 0.50 finely sliced Red onion; x 1.00 Lime; x 4.00 Rosemary sprigs; 1.00 handful, finely chopped Fresh mint; 1.00 handful, (optional) Fresh coriander; 1.00 drizzle Vallée des Baux-de-Provence Olive Oil PDO; 4.00 2 halved garlic bulbs + 2 cloves, peeled and chopped Drôme White Garlic PGI; Salt, pepper

A Middle-Eastern take on an Easter classic, this slow-cooked Sisteron lamb brightened up by a mint and yoghurt sauce makes the best centrepiece for a celebration meal with a bit of DIY.

Ingredients For

Sisteron Lamb PGI Label Rouge

1 Small half leg (more or less 1 kg with bone) See the article
beef broth 1 lb
yoghurt 7 oz
flatbreads x 4
cumin seeds 1 tsp
red onion 0.50 finely sliced
lime x 1
rosemary sprigs x 4
fresh mint 1 handful, finely chopped
fresh coriander 1 handful, (optional)
Vallée des Baux-de-Provence Olive Oil PDO

1 drizzle See the article
Drôme White Garlic PGI

4 with 2 halved bulbs + 2 cloves, peeled and chopped See the article
Salt, pepper

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Preparation

Gather all the ingredients

Preheat the oven to 170°C standard or 150°C fan. In a roasting pan, place the halved garlic bulbs and rosemary sprigs.

Rub the leg of lamb with olive oil, salt, pepper and crushed cumin seeds, and place on top of the roasting pan. Add the beef broth, cover with aluminium foil and roast in the oven for 4.5 hours.

In the meantime, prepare the sauce: mix the yoghurt with the chopped mint and garlic cloves, salt and pepper. Reserve in the fridge.

After 4.5 hours, turn the lamb and check if the meat is well-cooked by pricking it with a fork. If so, take off the aluminium foil and cook for a further 30 minutes or until nicely browned.

Remove from the oven and pull the meat, then baste with its juice to add moisture and flavour. While the oven is still warm, put the flatbreads in.

Plate up: take a flatbread, spread some minty yoghurt in the centre, then add some lamb, some more fresh herbs, thinly sliced red onions, and finish off with a squeeze of lime!