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Recipe

Lamb tandoori wrap

Jul 31, 2011 2:00pm
  • 20 mins preparation
  • 12 mins cooking
  • Serves 4
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Ingredients

Lamb tandoori wrap
  • 1/2 cup natural yoghurt, plus extra, to serve
  • 2 tablespoon tandoori paste
  • 4 lamb back straps (about 400g)
  • 4 naan breads, warmed
  • 1/4 cup mango chutney
Salsa
  • 2 tomatoes, chopped
  • 1/4 cup coriander leaves
  • 1/4 cup mint leaves
  • 2 shallots, thinly sliced
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoon red wine vinegar

Method

Lamb tandoori wrap
  • 1
    In a medium bowl, combine yoghurt and tandoori paste, mixing well. Add lamb, turning to coat. Marinate, covered, in the fridge for at least 30 minutes.
  • 2
    Preheat a lightly oiled char-grill on high. Cook lamb for 5-6 minutes each side for medium, or until cooked to your liking. Transfer to a plate and rest, covered, for 10 minutes before slicing.
  • 3
    To make the salsa; combine all ingredients in a medium bowl. Season to taste.
  • 4
    Spread naan bread with mango chutney. Top with the lamb and salsa, roll up and serve with extra yoghurt.

Notes

Warm naan following packet instructions or on a char-grill (lightly oil, to prevent sticking).

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