Michael's Yoghurt Marinated BBQ Lamb Rump with Spiced Lentil & Carrot Dip
| Serves 6
|| Prep Time 15 minutes
|| Cook Time 15 minutes
1 Tbsp curry powder
½ cup natural unsweetened yoghurt
4 cloves of garlic, peeled and crushed
1 Tbsp sea salt
Juice of 1 lemon
3 large lamb rumps, fat trimmed off
1 pkt flat bread or naan bread
1 cup coriander, chopped
180g tub The Good Taste Company Spiced Lentil & Carrot Dip
- Preheat the oven or BBQ to 190°C. Mix the curry powder, yoghurt, garlic, salt and lemon juice in a large bowl. Slice the lamb rumps in half lengthways and add to marinade, coating evenly. Refrigerate for 30 minutes.
- Heat an ovenproof fry-pan over a high heat. Sear lamb on all sides then put pan in oven for 12 minutes. If using BBQ just sear the lamb before closing the lid to cook. Remove the lamb and rest for 5-10 minutes.
- To serve, generously spoon The Good Taste Company Spiced Lentil & Carrot Dip onto a serving dish, top with sliced lamb and sprinkle with a pinch of curry powder. Serve with flatbread or naan on the side. Alternatively top naan with The Good Taste Company Spiced Lentil & Carrot Dip, garnish with coriander and more yoghurt if wished.