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Tandoori lamb and sweet potato salad with tahini dressing
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Whip up a succulent Middle Eastern feast with juicy lamb backstrap & sweet potato salad.
Ingredients:
  • 145g (1 cup) whole raw unsalted cashew nuts
  • 1/2 coral lettuce, washed, dried
  • 1/2 mignonette lettuce, washed, dried, larger leaves torn
  • 2 small orange sweet potatoes (kumara), halved lengthways, sliced crossways into 1cm-thick pieces
  • 36.40 gm peanut oil
  • 1kg lamb eye of loin (backstrap)
  • 80g (1/4 cup) tandoori paste
  • 1 x 125g container natural yoghurt
  • 80ml (1/3 cup) water
  • 48.00 gm tahini
  • 21.00 gm lemon juice
  • Pinch of salt
Instructions:
  • Preheat barbecue grill over medium-high heat. Toast cashews in a non-stick frying pan over medium heat for 3 minutes until golden. Roughly chop them.
  • Arrange the lettuce leaves elegantly in a beautiful bowl.
  • Create a flavorful tahini dressing by mixing together yogurt, water, tahini, lemon juice, and garlic in a jug. Adjust seasoning with salt to taste.
  • Toss sweet potato and oil in a bowl until coated. Grill for about 5 minutes on each side until browned and tender. Transfer to a bowl with lettuce.
  • Coat lamb generously with flavorful tandoori paste and grill each side for 4 minutes until desired level of doneness. Let it rest covered with foil for 5 minutes to allow the flavors to meld. Slice thinly against the grain and toss into the salad.
  • Mix the salad greens gently and split evenly among individual serving bowls. Drizzle the tantalizing tahini dressing over the salads and generously sprinkle with crunchy cashews. Serve promptly for optimal freshness.

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