Tandoori lamb

Name: Tandoori lamb
Cook time: 30 min
Yield: 4

with turmeric potatoes & a mint yoghurt

Ready in around 30 mins

RECIPE FACT:

The tandoor ovens may have originated in Rajasthan, India, where archaeologists have found tandoor remains dating from 2600 B.C

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 210°C (fan bake).
1. TO COOK THE TURMERIC POTATOES:

Line an oven tray with baking paper. Empty the steamed potatoes onto the tray, drizzle with turmeric oil, season with salt and pepper and toss to coat. Cook in the oven for 20-22 mins.
2. TO PREPARE THE SALAD:

Cut the tomatoes into 1 cm cubes and place into a salad bowl. Cut the capsicum in half and remove the seeds, then cut in 1/2 cm slices. Place into the bowl and add the mesclun leaves. Just before serving drizzle with olive oil, season with salt & pepper and toss to mix.
3. TO COOK THE LAMB LEG STEAKS:

Remove the marinated lamb leg steaks from their packaging, and season with salt and pepper. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot, cook the steaks for 2-3 mins each side for medium rare - a little longer for well done. Remove from the heat, cover and rest a few minutes before slicing. BBQ method: Heat the grill side of a BBQ and cook the lamb for 2-3 mins each side.
TO SERVE:

Divide the potatoes between plates and place the salad alongside. Top with sliced lamb drizzling any remaining juices from the pan. Spoon over some mint yoghurt and finish with a sprinkle of spiced cashews.