With Avocado Chutney, Lime pickle Raita, Pickled Red Onions & Corn Tortillas… A twist on a regular saddle of lamb… all spiced up and stuffed into tortillas with a delish spicy avo chutney and and a creamy tart raita and pink picked onions… a match made in heaven!!
Spice up your Easter weekend… why not? Hope you’re giving this one a go!!
1. Blitz all marinade ingredients in a food processor
Ingredients
Instructions
2. Lightly score the fat, then open up the saddle, rub the marinade along the length of the joint, roll back up, keeping it as tight as possible and tie it securely with string
3. Leave it to marinate in the fridge for up to a day at this stage
4. Bring back to room temperature before cooking and lift out of the marinade
5. When your barbecue is hot and the flames have subsided, cook the lamb on indirect heat which will help the lamb to cook gently and prevent it burning
6. Cook the lamb for about 1 hour 15 minutes, turning it regularly or for longer if you prefer it more well done
7. Transfer the lamb to a serving platter and leave to rest for at least 10 mins
8. Mix all avocado chutney ingredients in a food processor or mash with a fork, set aside
9. Make raita by mixing all ingredients together in a bowl well, set aside
10. Serve the lamb in warm tortillas with the pickled red onions, raita and avocado chutney
11. Enjoy!