One of the best things about roasting a leg of lamb is the leftovers. Thanksgiving has a reputation for being the holiday for leftovers, but that’s just based on volume. Based on quality, it’s pretty hard to compete with a post-Easter lamb sandwich. For an especially incredible lamb sandwich, we made this mint yogurt sauce, and we recommend you do the same.
Yogurt and lamb are both staples of Mediterranean cooking and besides going together well geographically, they also complement each other’s flavors well. Lamb is a pretty rich meat, which is offset nicely by the coolness of the yogurt and mint. Ours also had pickled red onions, which I highly recommend if you have them (and really, they’re easy to make). Overall, the entire dish brings the freshness of spring, which it a pretty big accomplishment for a sandwich.
Mint Yogurt Sauce
1/2 cup fresh mint leaves
1 ramp, or 4 scallions and 1 clove garlic
1/4 cup parsley
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon salt
1/2 teaspoon fresh ground white (or black) pepper
1/2 teaspoon cumin
1 cup thick Greek yogurt
In the bowl of a food processor, combine all of the ingredients but the yogurt. Pulse several times, scrape the sides down, and pulse a few times more. Scrape the herb mixture into a bowl, and then fold in the yogurt. If you have time, allow the mixture to chill covered in the refrigerator for a bit, and then serve.
Major yum! I don’t think I’ve ever stuffed lamb into a sandwich but clearly I oughtta!
Thanks Kimberley. As far as sandwiches go, it was pretty amazing.
love your blog! i just linked to your post on a salad that used purslane. everything you make looks absolutely amazing!
check it out! http://lagunadirt.blogspot.com/2011/04/eat-your-weeds.html
and thanks!!
Nice! We’re having leg of lamb for Easter, so I’ll suggest this for leftovers!
Oh yum – I’m planning to roast half a leg of lamb on Easter Sunday and my mint is still growing (it is Autumn here) – this sauce made for one (me) will be perfect.
The Spring lamb 1/2 leggie is currently in my freezer – I will get it out to thaw in the fridge tomorrow (Good Friday here) then bone and butterfly on Saturday ready for a lemon and rosemary marinade overnight. My dear rescue cat doesn’t know there will be smoked fish on Friday and lamb on Sunday – I’m so looking forward to the lamb leftovers now I’ve found your recipe.
I hope your Easter is both gentle and happy,
Michelle and Zebby Cat down-under in Wellington, New Zealand, xxx and purrrrumbles