Tandoori Lamb Chop
with Golden Lentils
Chef Andre is the mastermind behind tonight’s delicious yoghurt-marinated lamb recipe. When asked about the inspiration behind this recipe, here’s what he said: “Using yoghurt as a marinade makes the tandoori spice mix spice warm rather than super spicy. Also, when you grill meat that's been marinated in yoghurt you get a lovely charred flavour which works really well with lamb!” We’re sold, and we’re sure you will be too!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1.5
Tandoori Masala Spice
1
Greek Style Yoghurt
(Contains Milk)
2
Lamb loin chop
1
Carrot
1
Baby Parsnip
1
Garlic Clove
1
Coriander
1
Green Lentils
¾
Ground Turmeric
½
Chicken Stock Pot
25
Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
1.5
Nigella Seeds
40
Mango Chutney
Not included in your delivery
150
Water for the Lentils
Nutritional information
Utensils
Instructions
Pop the tandoori masala and a quarter of the Greek yoghurt into a mixing bowl and season with salt and black pepper. Mix well, then add the lamb chops. Combine the ingredients with your hands, making sure the lamb is well coated in the yoghurt and the spices. TIP: Remember to wash your hands after handling raw meat!
Remove the top and bottom from the carrot and baby parsnip (no need to peel). Cut lengthways into 1cm wide strips then chop into 1cm chunks. Peel and grate the garlic (or use a garlic press). Pick the coriander leaves from their stalks and roughly chop. Finely chop the stalks (keep them separate). Drain and rinse the lentils in a sieve.
Heat a splash of oil in a large saucepan over medium heat. Add the carrot and parsnip. Cook, stirring frequently until slightly soft, 5 mins. Add the garlic, coriander stalks and ground turmeric. Cook for 1 minute. Pour in the water (amount specified in the ingredient list) and add the chicken stock pot. Stir to dissolve the stock pot, bring to the boil, pop the lid on and lower the heat. Cook until soft, 15 mins.
Preheat your grill to high. Pop the lamb on a foil-lined baking tray and grill until the lamb is brown on the outside but pink in the middle, 6-7 mins on each side. TIP: Allow the marinade to scorch - this is your tandoori flavour! If you like your lamb well done, cook for 3 mins more on each side. Once cooked, remove from the grill and allow the lamb to rest for a couple of mins. This will make it more juicy when you tuck in!
While the lamb and veggies cook, heat a frying pan over medium heat (no oil!). Toast the flaked almonds with the nigella seeds until golden, 3-4 mins. Toss and turn them frequently to make sure they don't burn. Once toasted, transfer to a small bowl. When the veggies have been cooking for 15 mins and are soft, stir in the lentils and cook until piping hot, 2 mins. Remove from the heat.
Stir the mango chutney and remaining Greek yoghurt into the hot lentils off the heat. Add salt and black pepper to taste. Share the golden lentils between your bowls. Top with the tandoori lamb and sprinkle on the toasted almonds and nigella seeds. Garnish with a sprinkle of the chopped coriander leaves. Enjoy!
