Tandoori Lamb

Combine the tandoori paste and half of the Greek yoghurt in a medium bowl. Add the lamb leg steaks and coat well in the tandoori marinade. Set aside.

Place the chickpeas on a lined oven tray and dab with the paper towel to remove excess moisture. Add the carrot to the tray and toss the carrot and chickpeas in the olive oil and cumin. Season with salt and pepper and cook in the oven for 35 minutes or until the carrot is tender. Place the baby spinach in a medium bowl and pour the hot carrot and chickpeas directly over the baby spinach and toss well.

Meanwhile, heat a lightly greased medium frying pan over a medium-high heat. Add the lamb leg steaks and cook for 2 minutes on each side, for medium rare or until cooked to your liking. Transfer to a plate, cover with foil and rest for 3 minutes.

In a small bowl combine the remaining Greek yoghurt and mint. Season to taste with salt and pepper.