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Roasted Tikka Lamb Pitta Breads

Roasted leg of lamb, coated in a yogurt and tikka sauce. Serve in pitta bread with red cabbage slaw and mango chutney – an Indian inspired twist on the traditional Sunday roast.

Total Time

1 hour 50 minutes

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Serves

4
Ingredients Method

A bit of this, a bit of that

  • ½ pot Onken Natural Yogurt
  • Whole leg of lamb
  • 4 teaspoon tikka paste
  • 10 whole red chillies
  • 1 garlic head
  • 1 bunch rosemary, broken into small sprigs
  • 1 tablespoon olive oil
  • 6 pitta breads
  • 1 red cabbage, finely shredded
  • 1 bunch coriander, chopped roughly
  • 1 jar mango chutney
  • Salt and pepper, to season

Step-by-step

  1. 1 Pre-heat the oven to 200˚C/gas mark 6.
  2. 2 Using a small knife, pierce the meat throughout, inserting a whole chilli, Gently rub the oil all over the leg and place to one side.a clove of garlic and a piece of rosemary in each incision.
  3. 3 Gently rub the oil all over the leg and place to one side.
  4. 4 Mix the yogurt with the tikka paste until smooth. Using half the mix, evenly coat the leg.
  5. 5 Place the lamb in the oven and roast for 1 hour. During cooking, spoon a little more yogurt mix over the leg and joint to keep moist.
  6. 6 After one hour, cover the leg in foil and continue to roast for another 30 minutes.
  7. 7 Once cooked, remove from the oven and leave to rest. The lamb is done when the juices run clear.
  8. 8 Mix the shredded cabbage with seasoning, oil and coriander.
  9. 9 Slit open the pitta breads and warm briefly in a toaster. Stuff with the cabbage mix, a spoonful of chutney and slices of lamb.
  10. 10 Top with a dollop of leftover yogurt mixture and a sprinkling of coriander.

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Berrylicious Toasted Eton Mess

Roasted leg of lamb, coated in a yogurt and tikka sauce. Serve in pitta bread with red cabbage slaw and mango chutney – an Indian inspired twist on the traditional Sunday roast.

Total Time

1 hour 50 minutes

Share this recipe

Serves

4
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