Spring Lamb Roast with Mint Yoghurt Sauce

Ingredients

• 120 gm blanched almonds
• 2 tsp cumin seeds
• 1 tsp coriander seeds
• 8 dates, pitted, thinly sliced
• ½ preserved lemon, rind finely chopped
• 2 cups mint, coarsely chopped (firmly packed)
• ¾ cup flat-leaf parsley, coarsely chopped (firmly packed)
• 3 garlic cloves, finely chopped
• 1 tsp paprika
• Large pinch ground cinnamon
• 1 boneless lamb shoulder
• 4 carrots, thickly sliced widthways
• 1 tbsp olive oil
• Mint yoghurt sauce
• 1 cup mint, finely chopped (loosely packed)
• 400 gm thick natural yoghurt
• Juice of ½ lemon
• Mint burghul
• 350 gm coarse burghul
• 3 cups mint, torn (firmly packed)
• Juice of 1 lemon
• 2 tbsp extra-virgin olive oil