Ingredients

Serves 6 to 8

　　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

　　

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.