Tandoori Lamb Recipe

Tandoori Lamb Directions

1. 1

   Marinate the Lamb

   In a large bowl, combine yogurt, tandoori spice mix, minced garlic, grated ginger, lemon juice, and salt. Add the lamb shoulder and coat it thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight.

2. 2

   Prepare the Baby Artichokes

   Trim the baby artichokes by removing the tough outer leaves and cutting off the stem. Soak them in water with lemon juice to prevent browning.

3. 3

   Cook the Lamb

   Preheat your grill or oven to 200°C (400°F). Remove the lamb from the marinade and place it on the grill. Cook for about 1.5 to 2 hours, until tender and the internal temperature reaches 60°C (140°F) for medium rare.

4. 4

   Roast the Artichokes

   Toss the prepared baby artichokes in olive oil and season with salt. Roast them on the grill for about 15-20 minutes until tender and slightly charred.

5. 5

   Prepare Potato Arayes

   Boil the cubed potatoes until fork-tender, then mash them. Season with salt and pepper. Take the pita bread, cut it in half, and fill each half with the mashed potatoes. Grill the stuffed pita until golden brown and crispy.

6. 6

   Serve

   Slice the tandoori lamb and arrange it on a platter with roasted baby artichokes and grilled potato arayes. Drizzle carrot jam over the lamb and garnish with fresh mint leaves.