SPICED LAMB with MINT and COCONUT SALSA
A spicy dish with extensive flavour
SERVING SIZE:
6-8
INGREDIENTS:
1 tablespoon Empire Hot Curry Powder
1 tablespoon prepared minced chilli
¼ cup chopped fresh mint
2 teaspoons Empire Cracked Black Pepper
2 tablespoons Alfa One Rice Bran Oil
1 tablespoon prepared Dijon mustard
1.5–2 kg piece lamb such as rump, boned
forequarter or shank end of leg
Mint and Coconut Salsa
½ cup prepared Creamy Greek Real Yoghurt
1 teaspoon Hansells Natural Coconut Essence
¼ cup desiccated coconut
¼ cup chopped fresh mint
½ teaspoon Empire Hot Curry Powder
INSTRUCTIONS:
Mix curry powder, chilli, mint, pepper, oil and mustard together. Prepare meat depending on cut used and spread surface with the curry mixture. Cook covered over medium heat on the barbecue allowing 25 minutes per 500g. Alternatively oven roast at 180°C allowing 25 minutes per 500g. Remove from barbecue or oven and rest covered, for 10 minutes.
Serve with Mint and Coconut Salsa.
Mix real yohurt, coconut essence, coconut, mint and curry powder together until combined.
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