TANDOORI LAMB WITH NAAN BREAD & PESTO SALAD

by

ADAM D’SYLVA

INGREDIENTS

  • 1 Farm 88 butterflied leg of lamb

  • 295g (1 Jar)  tandoori paste 

  • 200ml yoghurt 

  • 1 lemon

  • 1 jar Barilla Basil Pesto

  • Salt to season

  • 250g tomatoes 

  • 2 cucumbers

Click the video below to watch the full recipe.

METHOD

  • Mix the yoghurt, lemon, salt and tandoori paste together in a bowlCoat the  lamb in the paste (for a stronger flavour marinate the day before and leave in the fridge)

  • Place lamb on a hot grill and cook for 10 mins each side or until caramelized and darkSeason with salt and leave to rest for 5 minutes before carving into sliced

  • To make the salad, chop tomato and cucumber into even sized pieces

  • Pour over the Barilla pesto and mix well

  • Serve with naan bread

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