Lamb fillet with cucumber and kalonji pickle salad and naan bread
- December 2013
- Serves 4
- Ready in 40 minutes
This simple lamb fillet recipe is kept light with a refreshing salad of mint and cucumber on the side.
- 15.4g (5.3g saturated)
- 33.5g (5.3g sugars)
- 1 large cucumber, very thinly sliced
- 2 shallots, very thinly sliced
- The juice of 1 lemon
- 2 tsp kalonji seeds (also called nigella seeds)
- 75g pomegranate seeds
- 2 tbsp chopped fresh mint leaves
- 400g lamb fillet
- 2 tandoori naan breads
- Add the sliced sliced the cucumber and shallots to a bowl, squeeze over the lemon, then toss through the kalonji seeds. Cover and leave for 30 minutes, then stir through the pomegranate seeds and mint.
- Slice the lamb fillet into strips, drizzle with olive oil and season well. Heat a griddle until smoking, then fry the lamb for 3 minutes, turning, until golden all over.
- Lightly toast the naan breads, then slice each into strips. Serve the lamb with the cucumber salad and toasted naan strips.
This dish is also great with a dollop of Greek yogurt and some mango chutney.
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