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Tandoori Infused Leg of Lamb with Spring Yoghurt Potatoes

Tandoori Ingredients:
½ x jar Goan Cuisine Tandoori Paste
1/3 cup plain yoghurt
2 tablespoons lemon juice
2.5kg leg of lamb
½ cup fresh coriander sprigs

Tandoori Method:
Make deep cuts all over the lamb using a sharp knife. Mix together the plain yoghurt, lemon juice and tandoori paste. Rub mix all over the lamb pressing deeply into the cuts. Cover with plastic wrap and refrigerate overnight if time permits, or as long as possible. 
Preheat oven to 180°C. Unwrap the lamb and place on a wire rack in a large baking dish. Cover with foil and bake for 1 ½ hours. Uncover and bake for a further 30 – 40 minutes for medium or until cooked to your liking. Loosely cover with foil and set aside for 20 minutes to rest. Place lamb on a platter with coriander leave and lemon halves. Serve with Spring Yoghurt Potatoes. 

Serves: 8

Spring Yoghurt Potatoes

1 bag chat potatoes
1 cup Greek yoghurt
Juice ½ lemon
2 lebanese cucumbers, grated
½ bunch spring onions, chopped finely including some green tops for serving
2 tblspns chopped mint
Salt & pepper

Boil the potatoes in well salted water until cooked approx. 10 minutes. Blend together the yoghurt, lemon juice, cucumber, spring onion and mint. Season with salt and pepper to taste. Fold the yoghurt dressing into the potatoes whilst they are still warm. Set aside to cool. Serve topped with spring onion greens.

Serves: 4

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