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Tandoori Lamb Focaccia

Ingredients

  • Chilli & Garlic Focaccia*

Focaccia Fillings:

Tandoori Lamb

  • 20 Lamb fillets
  • Tandoori Paste
  • 1 kg Pumpkin (thinly sliced and roasted)
  • 1 Spanish onion (thinly sliced)
  • 200 g Baby Spinach

Tsatziki

  • 2 Lebanese Cucumbers
  • 2 Garlic Cloves
  • 250 g Greek Yoghurt
  • 1 bunch Mint
  • juice of 1 lemon

Marinated Feta

  • Feta Cheese
  • 1 bunch Rosemary
  • 3 cloves Garlic Cloves
  • Extra Virgin Olive oil
Measurement Conversion Calculator

Method

Lamb

  1. Marinate the lamb in the Tandoori paste, then char grill to med/rare, reserve

Tsatsiki

  1. Peel, scoop out the seed and grate the cucumber, salt a little and reserve for 15 mins in the fridge
  2. Chop the garlic and also the mint
  3. Squeeze out the excess water of the cucumber, add the garlic, the mint and the yoghurt, mix well, add the lemon juice and season with salt & pepper

Feta

  1. Mix all ingredients together, to be marinated a day in advance or more
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Notes & Tips

*See Gary Mehigan's Chilli & Garlic Foccacia recipe.

Recipe Rating

4

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