by Zars Kitchen Admin

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!!


Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 kg Lamb saddle whole rolled
  • 200g Coriander, fresh with stalks
  • 70g Mint leaves, fresh
  • 1.5 tbsp Ginger, minced
  • 1.5 tbsp Garlic, minced
  • Flaked sea salt
  • 1 tbsp Garam masala
  • 1 tsp Red chilli powder
  • 1 tsp Paprika
  • 1 tsp Black Pepper
  • 1 tsp Cumin
  • 1 tsp Cardamom
  • 0.5 tsp Cinnamon
  • 1 Lemon juiced
  • 3 tbsp Tandoori Paste
  • 1 tbsp Mango Chutney
  • 6 Small green chillis
  • 2 tbsp Ketchup
  • 100ml Olive oil
  • 1 small Red onion
  • .
  • 2 Avocados, peeled and seeded
  • Large handful Coriander, fresh
  • 0.5 Lemon, juiced
  • 2 Green chillis
  • Sea salt and ground black pepper
  • .
  • 250g Plain yogurt
  • 2 tbsp Lime pickle from a jar chopped fine
  • 1 tsp Salt
  • 0.5 tsp Chaat masala
  • .
  • Warm corn tortillas, pickled red onions


1. Blitz all marinade ingredients in a food processor
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!

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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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