Indian spiced lamb with Provençal vegetables and mint sauce


  • 450g/1lb loin of lamb
  • 2 cloves garlic, crushed
  • 100ml/3½fl oz plain yoghurt
  • 1 lemon, juice only
  • 2 tbsp garam masala
  • seasoning
  • extra virgin olive oil
  • 1 courgette, cut into chunks and griddled
  • 1 aubergine, cut into chunks and griddled
  • 1 red pepper, cut into chunks and griddled
  • jar mint jelly
  • water

Preparation method

  1. Combine the garlic, yoghurt, lemon juice, garam masala, salt and pepper in a large bowl.

  2. Add the lamb and stir to ensure everything is evenly coated. Cover with cling film and refrigerate for at least 2, but no more than 24 hours.

  3. Heat a little oil in a non-stick frying pan, drain the lamb from its marinade and add to the pan. Fry for about 3 minutes on each side until cooked through. Remove from the pan and allow to rest.

  4. To make the dressing, simply whisk the mint jelly with a little water.

  5. To serve – slice the lamb and place in the centre of the plate, place the vegetables around and drizzle the sauce over.

James Martin recipes from Saturday Kitchen

Over 2 hours preparation time

30 mins to 1 hour cooking time

Serves 2

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