Enjoy tasty chunks of tender Northern Ireland Farm Quality Assured lamb, rested in a flavoursome tandoori marinate and served with fresh salad and chilli sauce. A handy meal that can be rolled up and eaten on the go!
Preparation
35 minutes
Cooking
10 minutes
Serves
4
Oven Temp
180 Degrees / 160 Degrees Fan / Gas Mark 4
Ingredients
4 Northern Ireland Farm Quality Assured
lamb leg steaks
2 tablespoons Tandoori paste
1 tablespoon honey
2 tablespoons Greek natural yoghurt
The juice of a lime
Freshly milled salt and pepper
Olive oil spray
For the pickles
2 tablespoons white wine vinegar
1 teaspoon sugar
1 cucumber, cut into thin ribbons
6 small radishes, thinly sliced
To assemble
4 small garlic and coriander Naan breads
2 baby gem lettuce, cored and shredded
A small handful of coriander leaves
1 tablespoon chilli sauce
1 tablespoon Greek natural yoghurt
1 tablespoon honey
25g pomegranate seeds
To serve
Oven baked sweet potato fries or hummus
Method
For the pickles
To assemble
To serve