Indian spiced lamb with Provencal vegetables and mint sauce

Serves 2

Preparation time over 2 hours

Cooking time 30 mins to 1 hour

450g/1lb loin of lamb
2 cloves garlic, crushed
100ml/3½fl oz plain yoghurt
1 lemon, juice only
2 tbsp garam masala
extra virgin olive oil
1 courgette, cut into chunks and griddled
1 aubergine, cut into chunks and griddled
1 red pepper, cut into chunks and griddled
jar mint jelly
1. Combine the garlic, yoghurt, lemon juice, garam masala, salt and pepper in a large bowl.
2. Add the lamb and stir to ensure everything is evenly coated. Cover with cling film and refrigerate for at least 2, but no more than 24 hours.
3. Heat a little oil in a non-stick frying pan, drain the lamb from its marinade and add to the pan. Fry for about 3 minutes on each side until cooked through. Remove from the pan and allow to rest.
4. To make the dressing, simply whisk the mint jelly with a little water.
5. To serve – slice the lamb and place in the centre of the plate, place the vegetables around and drizzle the sauce over.

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