A quick roast lamb that's seared on the stove and finished in the oven. Tender and juicy this roast lamb is seasoned with fennel and cumin and served with a fresh mint sauce.
Dairy-Free, Gluten-Free, Low-Carb
1 1/2poundslamb top round
1tablespoonkosher salt(halve if using table salt)
for mint sauce
Remove the lamb from the refrigerator about an hour before starting to bring it up to room temperature.
Preheat the oven to 350 degrees. Put the salt, black pepper, fennel and cumin in a spice grinder, or use a mortar and pestle to roughly grind
Rub the outside of the lamb with the grated garlic. Then sprinkle about half the rub onto one side of the lamb in a relatively thick layer. Heat a cast iron skillet over medium heat until very hot. Add a splash of oil and put the lamb, seasoned side down. Sprinkle the remaining rub on the other side of the lamb. Fry until golden brown (about 5-6 minutes) then flip. Put the pan in the oven and cook until an instant read thermometer reads 135 degrees F for rare (15-20 minutes). Remove the pan form the oven and let it sit uncovered for 15 minutes. This relaxes the proteins in the meat allowing the juices to reabsorb into the fibers, which keeps the meat moist when you cut it.
Put all the ingredients for the mint sauce in a blender or food processor and puree.
Slice up the roast lamb and serve with the mint sauce.