Tandoori Lamb Naan Breads

Name: Tandoori Lamb Naan Breads
Prep time: 35 min
Cook time: 10 min
Ingredients: 4 Northern Ireland Farm Quality Assured lamb leg steaks; 2 tbsp Tandoori paste; 1 tbsp Honey; 2 tbsp Greek natural yogurt; The juice of half a lime; Freshly milled salt and pepper; Olive oil spray; 2 tbsp White wine vinegar; 2 tsp Sugar; 1 Cucumber (cut into thin ribbons); 6 Small radishes (thinly sliced); 4 Small garlic and coriander Naan breads; 2 Baby gem lettuce (cored and shredded); A small handful of coriander leaves; 1 tbsp Chilli sauce; 1 tbsp Greek natural yogurt; 1 tbsp Honey; 25 g Pomegranate seeds; Oven baked sweet potato fries or hummus

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!

Tandoori Lamb Naan Breads preparation time

Prep: 35 mins

Cook: 10 mins

Serves:

Oven Temp: 180 Degrees / 160 Degrees Fan / Gas Mark 4

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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