Sisteron lamb wrap with mint sauce
5 h
Average: 3.5 (6 votes)

Easter Sisteron lamb wrap with mint sauce

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

  • Rack of lamb
    Sisteron Lamb PGI Label Rouge
    1 Small half leg (more or less 1 kg with bone) See the article
  • 0.50 L
  • 200 g
  • x 4
  • 1 tsp
  • 0.50 finely sliced
  • x 1
  • x 4
  • 1 handful, finely chopped
  • 1 handful, (optional)
  • Olive oil and blue background
    Vallée des Baux-de-Provence Olive Oil PDO
  • White Garlic
    Drôme White Garlic PGI
    4 2 halved garlic bulbs + 2 cloves, peeled and chopped See the article



Gather all the ingredients

© Jaja Food Studio - Laura Jalbert


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

© Jaja Food Studio - Laura Jalbert


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.

© Jaja Food Studio - Laura Jalbert


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

© Jaja Food Studio - Laura Jalbert


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.

© Jaja Food Studio - Laura Jalbert


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.

© Jaja Food Studio - Laura Jalbert


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!

© Jaja Food Studio - Laura Jalbert

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