02/07/24
Tandoori Slow Cooked Lamb Leg served with Flat Breads & Crunchy Herb Slaw
Rated 5.0 stars by 1 users
Servings
4
Prep Time
15 minutes
Cook Time
4 hours
A fun twist on a classic Lamb Leg.
Ingredients
- 1 Bone in Lamb Leg (could substitute for a shoulder or boneless leg)
- Good quality Tandoori Paste ( I used the Pepper & Me one.
- 1 Onion cut into chunks
- 2 cups of Stock and enough water to cover the meat
- Juice of a Lemon
- Half a Cabbage finely sliced
- Fresh Herbs ( Mint & Coriander)
- Flat Bread (homemade or store brought)
- 1/2 cup of greek yoghurt
- Rind of a lemon
- The juice of half a Lemon
- A good bunch of fresh mint
- Salt & Pepper
Directions
Turn oven to 120 degrees
Grab your leg of Lamb & score it.
Rub the Tandoori paste all over getting deep into the score marks. (If you have time leaving this overnight would be great).
Pop into a cast iron dish with the onions and cover with the stock, water and the juice of one lemon. Pop the lid on or cover with tin foil.
Once it looks ready to be pulled remove from oven and let it rest for 20 mins. Then take out and shred the meat with 2 forks.
Add the meat back to the cooking juices
Slaw & Yogurt Dressing
Prepare the slaw by finely slicing the cabbage and herbs. Add to a bowl.
Make the yogurt dressing by combining the yoghurt, lemon rind & juice, Fresh mint & season with salt & pepper. Add half of this to the cabbage and save the rest for the flatbreads.
Assembling
Heat the flat Breads in the oven or in a hot pan.
I popped slaw on the bottom then topped with the lovely pulled lamb and drizzled some more youghrt dressing on top. With some fresh mint leaves to garnish.
If serving to a group of people just pop it all on the table on a big serving platter and everyone could help themselves.
Recipe Note
You could serve the lamb on a bed of Pearl Couscous with a side of roast vege for a substitute. The options are endless with this dish!
