Tandoori Lamb Neck

Name: Tandoori Lamb Neck
Prep time: 25 min
Cook time: 15 min
Yield: 1 lamb neck
Cuisine: Indian
Ingredients: 2 Lamb Neck Fillets; 150g Tenderstem Broccoli; 1 Tsp Garam Masala; 150g Yoghurt; 1 Lime, juiced; 1 Red Chilli, chopped; 1 Tbsp Fresh Ginger, chopped; 2 Garlic Cloves, chopped; 1 1/2 Tsp Salt; 1/2 Tsp Ground Cinnamon; 1/2 Tbsp Garam Masala; 1/2 Tbsp Smoked Paprika; 1/2 Tbsp Ground Cumin; 1/2 Tbsp Ground Coriander

By: Gozney

Tandoor ovens produce an incredibly fierce dry heat that does amazing things to meat and the unique high heats in your Gozney replicates this cooking method.

Prep Time: 25 minutes
Cook Time: 15 minutes

Ingredients

Serves: 2-4 people

2 Lamb Neck Fillets
150g Tenderstem Broccoli
1 Tsp Garam Masala

For the marinade

150g Yoghurt
1 Lime, juiced
1 Red Chilli, chopped
1 Tbsp Fresh Ginger, chopped
2 Garlic Cloves, chopped
1 1/2 Tsp Salt
1/2 Tsp Ground Cinnamon
1/2 Tbsp Garam Masala
1/2 Tbsp Smoked Paprika
1/2 Tbsp Ground Cumin
1/2 Tbsp Ground Coriander

Recommended Equipment

Roccbox
View

An Error Occurred

There was an error while updating your cart. Please try again.
Infrared Thermometer

An Error Occurred

There was an error while updating your cart. Please try again.

Instructions

Prevent your screen from going dark as you follow along.

Step 1

Mix together the marinade ingredients except the yoghurt in a pestle and mortar to form a paste. Add the paste to the yogurt and rub well all over the lamb necks. Cover and refrigerate for 24 hours.

Step 2

Bring the lamb up to room temperature for an hour or so before cooking then preheat a cast iron pan in your Gozney Oven..

Step 3

Drizzle a little oil over the lamb necks and pop them into the hot pan to cook for 6-7 minutes, turning and rotating as required.

Step 4

Transfer to a plate or board to rest for 5 minutes. Place the broccoli into a cast iron tray, drizzle with a little olive oil and sprinkle over the garam masala. Season and cook in Roccbox for 3 minutes.

Step 5

Allow the broccoli to sit in its tray whilst you carve the lamb, rip over some fresh mint and coriander and serve with some steamed rice or flatbreads.