Cold Slices of Roast Lamb with Coriander & Jalapeno Yoghurt

• 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 yoghurt
• 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

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, fresh 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.