Name: Spiced-Roast-Lamb, Sheep’s-Curd, Mint-Sauce
Yield: Serves 6
Ingredients: 1 bunch mint leaves, finely chopped; a small handful of coriander; 150 g sheep’s curd or 1 small fresh sheep’s milk cheese; 50 ml extra virgin olive oil; 30 g sea salt; 6 trimmed, boneless lamb rumps about 170g each; 1 tsp sugar; 1 tbsp white wine vinegar; 3 bay leaves; 300 ml white wine vinegar; ½ tsp fine sea salt; 4 cloves; 3 pieces of cassia bark; 1 tsp cumin seeds; 60 g garlic cloves, peeled and crushed; 10 g dried red chilies; 1 butternut squash, peeled; ½ bunch coriander leaves, finely chopped; 30 g fresh ginger; freshly ground black pepper; freshly ground white pepper; 25 g butter; 5 g fine sea salt

Preparation info

Serves
6

Difficulty
Medium

Appears in

Sex & Drugs & Sausage Rolls

By Graham Garrett and Cat Black

Published 2015

About

This dish relates to dishes in Goa, with their spicing and vinegar. You think this amount of vinegar will destroy the lamb, but it’s delicious. We use rump, but you could do a whole leg on the barbecue. The mint is a classic British addition to lamb, but it’s also in many chutneys

Ingredients

6 trimmed, boneless lamb rumps about 170g each

Method

To make the marinade

Using a spice grinder or powerful blender, grind the salt, chili, cumin, cassia and cloves to a powder. Rub all over the lamb.

Grind the ginger and garlic to a paste then rub onto the lamb. Pour over the vinegar, throw in the bay leaves, and then leave in the fridge to marinate for a couple of hours or overnight.

Put the