Spiced yogurt & herb lamb

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• Jill B

  09 August 2009

  Jill B rated and commented on this recipe

  

  This sounds lovely and summery but I would want to cook the lamb in the oven - any suggestions

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• Geri

  09 August 2009

  Geri commented on this recipe

  Nigel Slater grills it on both sides about 5-6 minutes so it's charred on the outside but pink inside and leaves it to rest 5 minutes. You might get the same effect if you did this as if you barbecued it. Not sure about the oven, though! If you said 15 minutes a pound that should do it.

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• David

  11 August 2009

  David rated and commented on this recipe

  

  I love lamb and am always looking for great lamb recipes. I came across this website recently and they have tons of recipes and cooking instructions from over 40 magazines all at one place. Check it out, I highly recommend it ! http://maggwire.com/articles/index/category:food-dining

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• Maria Jeavons

  24 June 2010

  Maria Jeavons rated and commented on this recipe

  

  Absolutely delicious! We have used this recipe twice and wowed our guests.

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• ME

  26 April 2011

  ME rated and commented on this recipe

  

  Made this on the weekend. Admittedly used a bit of poetic licence - just using a morrocan spice mix stirred into yoghurt rather than adding all the individual spices. It was lovely. Served sliced and sprinled with tomatoes, onion, coriander and mint as the recipe suggests. Also served with mini toasted pitta breads and some yoghurt mixed with mint which was lovely. It was gorgeous and hoovered up by my guests within minutes!

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Ingredients

• 250ml natural yogurt
• a large bunch coriander , chopped (including stems)
• 2 garlic cloves , chopped
• 4 green chillies , chopped
• a large piece root ginger , peeled and chopped
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1kg lamb neck fillets, trimmed of excess fat
• 2 tomatoes , chopped
• ½ onion , thinly sliced
• a small bunch mint , shredded
• 8 chapatis or flatbreads , to serve
• natural yogurt , to serve

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Difficulty and servings

Serves 8

Preparation and cooking times

Ready in 30 minutes plus marinating

Ingredients

• 250ml natural yogurt
• a large bunch coriander , chopped (including stems)
• 2 garlic cloves , chopped
• 4 green chillies , chopped
• a large piece root ginger , peeled and chopped
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1kg lamb neck fillets, trimmed of excess fat
• 2 tomatoes , chopped
• ½ onion , thinly sliced
• a small bunch mint , shredded
• 8 chapatis or flatbreads , to serve
• natural yogurt , to serve

Per serving

313 kcalories, protein 26.3g, carbohydrate 5g, fat 21.1 g, saturated fat 10.5g, fibre 0.4g, salt 0.27 g

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