Tandoori seared lamb rump

Name: Tandoori seared lamb rump
Cook time: 20 min
Yield: 1

with turmeric potatoes and sautéed greens

Ready in around 20 mins

RECIPE FACT:

Turmeric was referred to as “Indian saffron” in the Middle Ages.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Top and tail the green beans and cut in half. Slice the silverbeet leaves into ½ cm strips, discarding the stalks. Remove the curry leaves from their stalks.
2. TO COOK THE TANDOORI LAMB RUMP:

Wipe out the pan, respray with oil and return to a medium-low heat. Once hot add the tandoori lamb rump and cook on each side for 4-5 mins for medium-rare, adjusting the heat as necessary to not burn the marinade. Cook a few minutes longer for well done. Remove from the heat, cover and rest for 2-3 mins before slicing.
3. TO COOK THE TURMERIC POTATOES AND VEGETABLES:

Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the curry leaves and cook for 30-60 secs, then remove from the pan onto a paper towel. Respray the pan and place back over a medium-high heat. Once hot add the steamed potatoes and green beans, cook stirring regularly for 5-6 mins. Add the silverbeet, season with salt and cook for 2-3 mins. Add the peas, stir in the turmeric oil and cook for 1 min.
TO SERVE:

Arrange vegetables and turmeric potatoes on plates. Top with tandoori lamb slices and dollop with mint raita. Sprinkle over the curry leaves.