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.
- 1 small half leg (more or less 1 kg with bone)
- 0.50 L
- 200 g
- x 4
- 1 tsp
- 0.50 finely sliced
- x 1
- x 4
- 1 handful, finely chopped
- 1 handful, (optional)
Oil & oilseedsPDO Vallée des Baux-de-Provence Olive Oil1 drizzle See the article
Fruits & VegetablesDrôme white garlic PGI4 2 halved garlic bulbs + 2 cloves, peeled and chopped See the article
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.