Prep Time
10 Minutes
Cook Time
100 Minutes
Makes
4
Ingredients
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1 packet Mission Garlic Naan
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Lamb Boneless Shoulder Roast
1.5kg boneless lamb shoulder
⅓ cup Tikka Masala paste
½ tsp salt
½ tsp cracked pepper
1 tbsp olive oil
2 garlic cloves, crushed
1 tsp ginger, minced
120g baby spinach
400g can lentils, rinsed and drained
Greek yoghurt, to serve
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Salsa
1 cup coriander leaves
½ cup cherry tomatoes, halved
1 small red onion, thinly sliced
Pinch sea salt
Pinch cracked pepper
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Instructions
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Step 1
Preheat oven to 180°C.
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Step 2
Line a baking tray with baking paper and add oil, Tikka Masala paste, garlic and ginger onto the paper and mix with a spoon.
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Step 3
Using a small, serrated knife, score the underside of the lamb at 2 cm intervals.
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Step 4
Place the lamb skin-side down onto the spice mix and coat the lamb. Turn over and coat the underside until the lamb is fully covered in the paste. Sprinkle with salt and pepper and roast the lamb for 90 minutes and rest for 10 minutes before slicing.
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Step 5
To make the lentils, heat a large non-stick frying pan over a medium heat. Add the spinach and cook for 30 seconds or until just wilted and add the lentils, stirring, until heated through.
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Step 6
To make the coriander salsa, toss to combine coriander, tomatoes, onion, salt, and pepper in a bowl.
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Step 7
Slice the lamb and serve with the spinach and lentils, salsa, yoghurt, and Garlic Naan.
