Preheat the oven to 350°F (175°C). Place the lamb in a roasting pan and roast 45 minutes to 1 hour, basting every 15 minutes until the internal temperature reads 120°F (60°C) for medium rare on an instant read thermometer. Remove the lamb from the roasting pan and let it rest for 10-15 minutes before slicing. Transfer the pan juice to a cup and skim the fat. Slice the lamb and drizzle with the pan juice. Serve the raita on the side.

2 cups

yogurt

480 ml

1 cup

coarsely chopped mint leaves

240 ml

1

ripe tomato, seeded and finely diced

1

1/2 cup

unsweetened shredded coconut

120 ml

1/2 tsp.

cayenne pepper

2.5 ml

salt to taste

Combine all of the ingredients and let sit refrigerated for 1 hour. May be made up to one day in advance.

© 2001 Karen Barnaby