Tandoori Lamb with Cucumber Salad

Preparation: 20 minutes + 1 hr marinating

Cooking: 25 minutes

Serves: 4

500g lamb backstrap

2 cups natural yoghurt

1 lemon

2 tblspn freshly grated ginger

4 cloves garlic

1 tspn ground coriander

1 tspn ground turmeric

1 tspn ground cumin

1 tspn cayenne pepper

2 Burpless cucumbers, diced

1/4 cup mint, roughly chopped

1/2 red onion, finely sliced

Naan bread, to serve

Place lamb backstraps into a large marinating dish. Combine yoghurt, juice of half a lemon, ginger, garlic and spices. Fold yoghurt mixture into lamb. Allow to marinate in the fridge for one hour. Transfer to a baking dish. Bake at 180°C for 25 minutes or until cooked to your liking. Remove from oven and allow to rest (covered in foil) for 10 minutes. Combine cucumber, mint and red onion and squeeze over juice from remaining lemon.

Slice lamb, divide onto serving plates and serve with cucumber salad and warmed naan bread.