Recipe information
Yield
Serves 6 to 8
Ingredients
1 tablespoon ground cardamom
2 teaspoons salt
two 2-pound boneless top rounds of lamb
3/4 cupgingered mint pesto
4 teaspoons white-wine vinegar
6 tablespoons plain yogurt
2 to 3 tablespoons hot water
Preparation
Step 1
Set rack about 6 inches from heat and preheat broiler.
Step 2
In a small bowl stir together cardamom, salt, and pepper to taste. Let lamb stand at room temperature 30 minutes.
Step 3
Pat lamb dry with paper towels and rub both sides with cardamom mixture. Broil lamb on rack of a broiler pan 14 minutes on each side for medium-rare. Transfer lamb to a cutting board and let stand 10 minutes.
Step 4
In a bowl whisk together pesto, vinegar, yogurt, and 2 tablespoons hot water, adding additional hot water if necessary to reach desired consistency.
Step 5
Carve lamb against grain into 1/2-inch-thick slices and serve with pesto.
