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    Tandoori lamb with new potatoes

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    Tandoori lamb with new potatoes

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes

    Serves: 4

    Ingredients

    750g pack Waitrose & Partners Baby New Potatoes, halved
    3 echalion shallots, sliced (not too thinly)
    2 tsp ground cumin
    1 tsp black mustard seeds
    2.5 tbsp sunflower oil
    1 head broccoli (about 350g), broken into small florets
    2 tbsp Cooks’ Ingredients Tandoori Paste
    2 tbsp natural yogurt
    4 lamb leg steaks
    28g pack fresh coriander
    50g fresh coconut chunks
    1 Thai green chilli, roughly chopped
    1 large unwaxed lemon, zest and juice

    Method

    1.Preheat the oven to 200oC, gas mark 6. Toss together the potatoes, shallots, cumin, mustard seeds and 2 tbsp oil.

    Season and spread over a large foil-lined baking tray; roast for 15 minutes. Add the broccoli and give everything a stir, then roast for another 12 minutes until everything is tender.

    2. Meanwhile, mix the tandoori paste and yogurt in a mixing bowl. Add the lamb steaks and coat in the marinade. Cover and chill for a few minutes until ready to cook. Use a small high-speed blender to whizz the coriander, coconut, chilli, lemon juice, a pinch of salt and 100-120ml water until you have a bright green sauce.

    3. Heat the remaining 1⁄2 tbsp oil in a large frying pan over a high heat. Sear the marinated lamb steaks for 3-5 minutes on each side (depending on thickness) until lightly charred and cooked through; set aside to rest for a few minutes (you may need to cook them in batches). Stir the lemon zest through the potatoes and broccoli; serve with the lamb steaks and the coriander and coconut sauce.

    Your recipe note

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    Cook’s tip

    These tandoori-marinated lamb steaks are great cooked on the barbecue, too.

    And to drink...

    Errazuriz Estate Cabernet Sauvignon, Maipo Valley, Chile (75cl) is aromatic and full of flavour.

     

    Cook’s tip

    These tandoori-marinated lamb steaks are great cooked on the barbecue, too.

    And to drink...

    Errazuriz Estate Cabernet Sauvignon, Maipo Valley, Chile (75cl) is aromatic and full of flavour.

    Cook’s tip

    These tandoori-marinated lamb steaks are great cooked on the barbecue, too.

    And to drink...

    Errazuriz Estate Cabernet Sauvignon, Maipo Valley, Chile (75cl) is aromatic and full of flavour.

    Cook’s tip

    These tandoori-marinated lamb steaks are great cooked on the barbecue, too.

    And to drink...

    Errazuriz Estate Cabernet Sauvignon, Maipo Valley, Chile (75cl) is aromatic and full of flavour.

    Comments

    Average user rating

    4 stars

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