- 450g/1lb loin of
- 2 cloves
- 100ml/3½fl oz plain
lemon, juice only
- 2 tbsp
garam masala seasoning
- extra virgin
courgette, cut into chunks and griddled
aubergine, cut into chunks and griddled
- 1 red
pepper, cut into chunks and griddled
- jar mint
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.
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James Martin recipes from Saturday Kitchen
Over 2 hours preparation time
30 mins to 1 hour cooking time