Tandoori Lamb with Charred Broccolini 

Serves 2
  • Steps
  • Ingredients


  •  Combine the tandoori paste and coconut cream in a bowl.
  • Season the lamb backstrap all over with salt.
  • Heat an oiled frying pan over a medium-high heat. Add the lamb, spoon some of the marinade mixture on top of the lamb, cook for 2-4 minutes. Turn the lamb and spoon over more marinade. Add the remaining marinade to the pan. Cook lamb a further 2-3 minutes, or until cooked to your liking, then remove the lamb from pan and set aside to rest, then slice. Reserve the remaining marinade in the pan.
  • Bring a saucepan of salted water to the boil, add the broccolini and blanch for 30-40 seconds. Drain.
  • Heat an oiled frying pan over a high heat, add the broccolini, season with salt and squeeze over lemon juice. Cook until charred.
  • Place the frying pan with marinade back over a medium heat, heat until hot, add a little water if needed. Pour into a serving jug.
  • Place the broccolini on a plate, place the lamb on top, with the sauce on the side to serve.