Ingredients
- 450g/1lb loin of
lamb - 2 cloves
garlic, crushed - 100ml/3½fl oz plain
yoghurt - 1
lemon, juice only - 2 tbsp
garam masala seasoning - extra virgin
olive oil - 1
courgette, cut into chunks and griddled - 1
aubergine, cut into chunks and griddled - 1 red
pepper, cut into chunks and griddled - jar mint
jelly - water
Preparation method
Combine the garlic, yoghurt, lemon juice, garam masala, salt and pepper in a large bowl.
Add the lamb and stir to ensure everything is evenly coated. Cover with cling film and refrigerate for at least 2, but no more than 24 hours.
Heat a little oil in a non-stick frying pan, drain the lamb from its marinade and add to the pan. Fry for about 3 minutes on each side until cooked through. Remove from the pan and allow to rest.
To make the dressing, simply whisk the mint jelly with a little water.
To serve – slice the lamb and place in the centre of the plate, place the vegetables around and drizzle the sauce over.