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Tandoori Lamb Naans

  • Serves 4
  • 10 mins


4 Northern Ireland Farm Quality Assured lamb leg steaks
2 tablespoons Tandoori paste
1 tablespoon honey
2 tablespoons Greek natural yoghurt
The juice of a lime

 To assemble
4 small garlic and coriander Naan breads
2 baby gem lettuce
A small handful of coriander leaves
1 tablespoon reduced sugar chilli sauce
1 tablespoon Greek natural yoghurt
1 tablespoon honey
25g pomegranate seeds

To serve
Oven baked sweet potato fries

For the pickles

2 tablespoons white wine vinegar
1 teaspoon sugar
1 cucumber
6 small radishes



Mixing spoons, chopping board, knives, oven gloves, skewers, juicer, bowl


To assemble

1. Soak the skewers in water.

2. In a large shallow dish, mix Tandoori paste, honey, yoghurt, lime juice, salt and pepper together.

3. Add the lamb and marinade for 30 minutes.

4. Preheat a Char-grill to high.

5. Discard excess marinade and spray the lamb with olive oil.

6. Cook the steaks for 2 - 3 minutes on either side. Remove to a plate, keep warm and rest before slicing.


To serve

7. Cook the sweet potato fries and warm the Naan breads as per packet instructions.

8.  Slice the rested lamb.

9. Top the breads with shredded lettuce, pickles, coriander, chilli sauce and yoghurt, drizzle with honey and scatter with pomegranate seeds (and optional pickles). 

10. Top with sliced lamb.

11. Serve with sweet potato fries or hummus.


12. Place vinegar, sugar, salt and pepper in a large heatproof bowl and microwave for 30 seconds until the sugar dissolves. Add the cucumber and radish, mix and set aside for 5 minutes to pickle. 


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