Serves: 4
Oven Temp: 180 Degrees / 160 Degrees Fan / Gas Mark 4Method
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.
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
For the pickles
- 2 tbsp White wine vinegar
- 2 tsp 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 tbsp Chilli sauce
- 1 tbsp Greek natural yogurt
- 1 tbsp Honey
- 25 g Pomegranate seeds
To serve
- Oven baked sweet potato fries or hummus
