Tandoori Marinated Lamb Rump

Sun, 9 June 2024

INGREDIENTS:

2 x 500g Lamb rumps (trimmed, halved & scored)
1 tsp. Whole Cumin Seeds
300ml Natural yoghurt
1 tbsp. Patak's Tandoori Paste
1 only Lemon (zested and squeezed)
Olive Oil for brushing
Salt
Black Pepper

For The Sandwich:
Soft Baps or bao buns (to serve)
Spicy Mayonnaise
Lettuce for garnish
Thinly Sliced cucumber
Crisp Tomato slices
Fresh coriander leaf
Fresh Red Chilli (deseeded and sliced, optional)
Salt
Black Pepper

METHOD:

1). With a dry pan over the heating coals or burner, toast your cumin seeds until they start to
pop and become fragrant. Transfer to mortar and pestle and allow to cool before grinding.
2). Trim and score the lamb rumps. This will allow the marinade to get deep into the meat.
Season and set aside.
3). In a large mixing bowl, combine the yoghurt, ground cummin, tandoori spice, lemon juice &
zest. Season.
4). Place the trimmed lamb into the marinade and massage the marinade into the meat. Cover
with cling film and marinade for about an hour while your coals heat.
5). Once your coals have turned white, cook the lamb gently to brown the outside and cook until
pink and juicy inside. Set aside to rest covered with tinfoil.
6). To assemble: Cut your buns in half and toast them on the BBQ. Coat the bottom with a little
spicy mayonnaise, then top that with lettuce, next the tomato slices & lastly cucumber slices,
season.
7). Next: Slice your lamb on the diagonal bias as demonstrated and top the cucumber with
sliced lamb. Finish with fresh coriander, sliced chilli and more of the spicy mayonnaise. Serve
straight away