Step 4:
Meanwhile, begin prepping the first of the "two ways", a Indian / Middle Eastern yogurt based dip. Melt 2tbsp of ****er in a saucepan over high heat. I happened to have Ghee and absolutely love the subtle sweet aroma it imparts to everything, so I used it, and it defenitely shone through in the dip. But, not necessicary. Once Ghee is shimmering or ****er is bubbling, throw in 1 Tbsp both cumin and coriander, and cook for several seconds. Do not let it burn! After several seconds, remove from heat and dump directly in a bowl with 1 cup yogurt along with remaining 2 cloves minced garlic. Mince some of the mint, and throw that in too. Mince about 2 tbsp white onion, and add to bowl as well. Grind a decent portion of pepper into the sauce, and add salt to taste. It can be a little "over" salty, as it is a sauce for the lamb.
Check your roast. Make sure nothing horrible is happening, like it turning black. If it looks dry at all, baste it with its own juices / more olive oil.