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Silver Fern Farms Tandoori Lamb Loin Fillet salad

This flavoursome fillet salad has a hint of spice and is perfect for those cooler evenings.

Silver Fern Farms Tandoori Lamb Loin Fillet salad

Serves 2

340g Silver Fern Farms Lamb Loin Fillets
2 tsp ground ginger
2 cloves garlic
2 tsp ground black pepper
3 tsp garam masala
1 red chilli, deseeded, roughly chopped
½ tsp salt
2 shallots, peeled
2 tsp dried fenugreek leaves
¼ cup natural unsweetend yogurt
2-3 tbsp lemon juice
½ cos lettuce
100g cherry tomatoes
½ red onion

Chilli & yogurt dressing:
1 cup natural unsweetend yogurt
1 tbsp chilli flakes
½ tsp salt
¼ cup fresh coriander and mint leaves

Remove the Silver Fern Farms Lamb Loin Fillets from the fridge and allow to rest at room temperature fro 5 minutes.

Blend together ginger, garlic cloves, black pepper, garam masala, chilli, salt, fenugreek and shallots in a blender or food processor. Scrape down side of bowl and continue to blitz again until it forms a paste.

Mix the spice mix into yogurt, add lemon juice to taste. Spread over the Silver Fern Farms Lamb Loin Fillets, coating all sides. Leave to marinate for 1 hour or overnight for better flavor.

Preheat a grill plate or frying pan. Cook the marinated Silver Fern Farm Lamb Loin Fillets for 3 minutes on each side. Allow to rest for 5 minutes before slicing and serving.

Serve with a fresh salad of cos lettuce, cherry tomatoes, red onion slices, and thinly sliced baby carrots. Accompany with

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