Modern
10 Minute Kitchen
From
10 Minute Kitchen
season
2
episode
10
Tandoor Lamb with Basil Pesto
Tandoori Lamb you will be sure to add to your fav recipe list.
PREP
0
MINS
Cook
0
MINS
SERVES
6
About this recipe
This Tandoori lamb is made for sharing. Serve with vegetables on the colder days or with a crisp salad on the hotter ones. Can be served with any type of Indian bread to soak up all the yummy sauce
Ingredients
1 leg of Farm 88 lamb, deboned
295g (1 jar) tandoori paste
200ml yoghurt
1 lemon
1 jar Barilla basil pesto
Salt to season
250g tomatoes
2 cucumbers
Method
Mix the yoghurt, lemon, salt and tandoori paste together in a bowl.
Coat 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 dark.
Season with salt and leave to rest for 5 minutes before carving into slices.
To make the salad, chop tomato and cucumber into even sized pieces. Pour over the Barilla pesto and mix well.
Serve with naan bread.
Explore other recipes
Inspiration Starts Here
Join the Savour & Wander Club for recipes, travel notes and first access to future member content.
