Tandoori Lamb
with Roasted Carrot & Chickpea Salad
Tandoori and yoghurt infused lamb leg steaks are the centrepiece of a sumptuous supper in vibrant orange and green. Roasting the chickpeas and carrots transforms their flavour, and retains all the goodness inside to boot. This dish couldn’t be simpler, but is jam high fibre packed with unique flavour.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 tbs
tandoori paste
1 tub
Greek-style yoghurt
(Contains: Milk;)
2 steak
Butterflied Lamb Leg
1 tin
chickpeas
2
carrots
1 tsp
cumin
1 bag
baby spinach leaves
1 bunch
mint
Not included in your delivery
1 tbs
olive oil
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, rinse and drain the chickpeas. Peel the carrots and cut them into 2 cm thick rounds. Finely chop the mint and wash the baby spinach.
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.
To serve, divide the roasted carrot and chickpea salad between plates. Top with the tandoori steak and dollop with the minted yoghurt.
