Tandoori Lamb

with a Borani Salad & Baba Ghanoush

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Ingredients

  • 4 lamb fillets
  • 2 NZ garlic cloves, roughly chopped
  • 1 onion, roughly chopped
  • ½ cup Fresh ‘n Fruity Greek Style Lite Yoghurt
  • ¼ teaspoon garam masala
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • ¼ teaspoon paprika
  • ½ teaspoon chilli powder
  • Splash of Olivado High Heat Oil

Method

  1. In a mortar & pestle grind onion & garlic. Add 1 tablespoon water to form a paste. Pour onion mix into a shallow dish and add the rest of the ingredients and mix well. Cover lamb fillets with marinade and refrigerate for at least 2 hours – overnight is the best.
  2. Once marinated, remove from fridge to bring lamb up to room temperature. Preheat oven to 180°C. Wipe excess marinade off lamb fillets. Heat a splash of oil into a medium heat pan & sear off both sides of lamb for 1–2 minutes until browned then lightly spread on a teaspoon of marinade then place onto an oven rack to finish off in an oven roughly 6–8 minutes. You want to cook the lamb to medium rare but timing all depends on the size of the fillets.
  3. Once cooked, remove from oven and rest for 4 minutes. Slice just before serving.
Borani Salad (spinach, chickpea and yogurt salad)
  • 1 cup chickpeas, soaked & drained
  • ½ red onion, finely diced
  • ½ cup fresh Italian parsley, roughly chopped
  • Zest of ½ lemon
  • Juice of 1 lemon
  • ½ teaspoon ground cumin
  • 2 tablespoons fresh mint, finely sliced
  • 3 tablespoons Olivado Macadamia Nut Oil
  • 4 tablespoons Fresh ‘n Fruity Greek Style Lite Yoghurt
  • 1½ cups fresh spinach
  • Sea salt
  1. Mix together chickpeas, red onion and parsley.
  2. In another bowl mix together lemon zest, juice, mint, oil, yogurt and cumin and whisk well. Add dressing to the chickpeas mixture.
  3. When ready to serve, mix through the washed spinach leaves.
Baba Ghanoush (eggplant dip/sauce)
  • 2 eggplants
  • ¼ tahini paste
  • ¼ lemon juice
  • 2 tablespoons Olivado Macadamia Oil
  • 1 teaspoon Colman’s Wholegrain Mustard
  1. Preheat oven to 200°C. Prick eggplants with a fork & bake for 30–40 minutes.
  2. Once eggplant is cooked, dip in cold water to cool. The skin should peel off easily, peel then place into a medium size bowl along with the rest of the ingredients and blend with a hand wizz.
  3. Season to taste.

Serve the sliced lamb on the Borani Salad with a dollop of Baba Ghanoush and some pita bread.