Tandoori Lamb Naan Breads

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

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

Method

For the pickles

  • Place vinegar, sugar, salt and pepper in a large heatproof bowl and microwave for 30 seconds until the sugar dissolves. Add the cucumber and radish, mix and set aside for 5 minutes to pickle.

To assemble

  • In a large shallow dish, mix Tandoori paste, honey, yoghurt, lime juice, salt and pepper together. Add the lamb and marinade for 30 minutes.
  • Preheat a Char-grill to high. Discard excess marinade and spray the lamb with olive oil. Cook the steaks for 2 - 3 minutes on either side. Remove to a plate, keep warm and rest before slicing.

To serve

  • Preheat an oven to 180oC / (Fan 160oC) / Gas mark 4.
  • Cook the sweet potato fries and warm the Naan breads as per packet instructions. Top the breads with shredded lettuce, pickles, coriander, chilli sauce and yoghurt, drizzle with honey and scatter with pomegranate seeds. Top with sliced lamb. Serve with sweet potato fries or hummus.

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