Roasted Lamb Loin Strips

The Lamb:

• 12 oz. boneless lamb sirloin roast
• 1 Tbsp. ground coriander
• 1 Tbsp. ground cumin
• 1 tsp. ground turmeric
• 0.5 tsp. kosher salt
• 2 cloves garlic, minced
• 1 Tbsp. olive oil

• 1 cucumber, peeled and coarsely chopped
• 1 cup plain yoghurt
• 0.25 tsp. kosher salt
• 0.25 tsp. freshly ground black pepper
• 0.25 cup fresh mint leaves, chopped

Pre-heat your oven to 400F.

Cut the lamb into strips, about 1.5" thick, 1" wide and 4" long. In a large bowl, toss together the coriander, cumin, turmeric, salt, and garlic. Add the lamb strips and coat completely with the mixture. The lamb can be prepared immediately or refrigerated up to 24 hours ahead.

Over high heat, warm the oil in a large ovenproof skillet. Sear the lamb strips on all sides and transfer the skillet to the oven. Roast for about 10 minutes for medium rare.

Meanwhile, combine the cucumber, yoghurt, salt, pepper, and mint in a bowl and stir them together.

Serve the lamb with the cucumber salad and warm pita bread.