Recipe: Hamilton Gardens Cafe | Photography: Brydie Thompson

Serves 4

Lamb Marinade
1 tsp salt
1 tsp cayenne
1 tsp coriander, ground
1 tsp chilli powder
1 tsp garlic powder
1 tsp dry mustard
1 tsp ginger
1 tsp turmeric
1 tsp fennel
1 tsp cumin
1 tsp paprika
½ cup yogurt
2 tbsp lime juice
450g lamb back straps

Combine all ingredients except for lamb in a mixing bowl and mix well to combine. Trim lamb of any silver skin before placing in the marinade. Ensure the lamb is completely coated and allow to marinade for at least 2 hours or overnight.

Roasted Olives

150gm pitted Kalamata olives
1 tsp chopped fresh thyme
1 tsp fine diced red chilli
1 tsp pink peppercorns
2 cloves garlic, finely sliced
cracked pepper for taste
1 tbsp olive oil

Combine all ingredients and mix well, then roast on lined baking tray for 10 minutes.


4 large tomatoes
1 punnet cherry tomatoes
50g baby cress
1 tbsp sriracha pepper sauce
salt pepper for taste

Cut large tomatoes into wedges and place in a large mixing bowl with half the cherry tomatoes cut in half and the other half left whole. Combine with the cress and sriracha sauce, fold lightly then season.

To Assemble

Sear the lamb in a hot pan for 1 minute each side then finish in oven at 180°C for approx. 4–6 min, depending how rare you prefer your meat. Allow to rest for few minutes before cutting into thin slices.

Arrange tomato salad on a plate and top with the lamb. Drizzle with plain yoghurt, and for a final flourish top with poppadoms.

Tandoori Lamb Salad

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