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Tandoori Lamb Neck

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Tandoor ovens produce an incredibly fierce dry heat that does amazing things to meat and the unique high heats in Roccbox replicates this cooking method perfectly. Create traditional Tandoor flavours at home and use lamb neck (a super cheap and underused cut of meat) that when cooked like this, will be beautifully tender and packed full of flavour…


Mix together the marinade ingredients except the yoghurt in a pestle and mortar to form a paste. Add the paste to the yogurt and rub well all over the lamb necks. Cover and refrigerate for 24 hours.



Bring the lamb up to room temperature for an hour or so before cooking then preheat a cast iron pan in Roccbox.



Drizzle a little oil over the lamb necks and pop them into the hot pan to cook for 6-7 minutes, turning and rotating as required.



Transfer to a plate or board to rest for 5 minutes.



Place the broccoli into a cast iron tray, drizzle with a little olive oil and sprinkle over the garam masala. Season and cook in Roccbox for 3 minutes.



Allow the broccoli to sit in its tray whilst you carve the lamb, rip over some fresh mint and coriander and serve with some steamed rice or flatbreads.



Oven Temp.
  • 2 Lamb Neck Fillets
  • 150g Tenderstem Broccoli
  • 1 Tsp Garam Masala
For the marinade;
  • 150g Yoghurt
  • 1 Lime, juiced
  • 1 Red Chilli, chopped
  • 1 Tbsp Fresh Ginger, chopped
  • 2 Garlic Cloves, chopped
  • 1 1/2 Tsp Salt
  • 1/2 Tsp Ground Cinnamon
  • 1/2 Tbsp Garam Masala
  • 1/2 Tbsp Smoked Paprika
  • 1/2 Tbsp Ground Cumin
  • 1/2 Tbsp Ground Coriander
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