Easter Sisteron lamb wrap with mint sauce | Taste France Magazine

Ingredients

• 1.00 Small half leg (more or less 1 kg with bone) Sisteron Lamb PGI Label Rouge
• 1.00 lb beef broth
• 7.00 oz yoghurt
• x 4.00 flatbreads
• 1.00 tsp cumin seeds
• 0.50 finely sliced red onion
• x 1.00 lime
• x 4.00 rosemary sprigs
• 1.00 handful, finely chopped fresh mint
• 1.00 handful, (optional) fresh coriander
• 1.00 drizzle Vallée des Baux-de-Provence Olive Oil PDO
• 4.00 with 2 halved bulbs + 2 cloves, peeled and chopped Drôme White Garlic PGI
• Salt, pepper