Tandoori Roasted Saddle of Lamb

• 1 saddle of lamb (approx 800g), trimmed 

First Marinade

• 1 tsp salt
• 1 tsp Kashmiri chili powder
• 1 tsp garam masala
• 1 tbsp rapeseed oil
• ½ lemon
• 1 tsp coriander seeds, crushed
• 1 tsp kasoori methi (dried feugreek)

Second Marinade

• 2-3 tbsp greek yogurt
• ½ tsp garam masala
• ½ tsp salt
• ½ tsp kashmiri chilli powder

Sauce

• 1 tsp corn flour
• water

Method

First Marinade

1. In a bowl combine all the ingredients for the first marinade.
2. Add the lamb and coat it completely and leave for about 30 minutes to absorb the flavours.
3. Heat the oven to 200ºC.
4. Once the meat has marinated heat a frying pan on high and place the meat in the pan to sear so it's beautifully browned all over including the ends. This should take about 10 minutes. Remove from the pan

Second Marinade

1. Into the same marinading bowl add the yogurt, garam masala salt and chilli powder and give it a good stir. Place the lamb on a baking sheet and smear it with half the yoghurt marinade.
2. Cook in the oven. To keep your lamb nice and pink cook it for 8-10 minutes or for medium to well done - 15-20 minutes.
3. Remove from the oven and leave it to rest for the same amount of time it was roasting for.

Sauce

1. Add the corn flour to the remaining yoghurt marinade and give it a good mix. Add a splash of water and any lamb juices to loosen it up.
2. Pour this into a small pan and bring to the boil and reduce it to a simmer until it thickens. Taste it and add a little salt if required.

To serve

1. Slice the rested lamb into thick slices and pour over a little sauce to serve. Great with some rice or spiced green beans.