Ingredients

• 450g/1lb loin of lamb
• 2 cloves garlic
• crushed
• 100ml/3½fl oz plain yoghurt
• 1 lemon
• juice only
• 2 tbsp garam masala
• seasoning
• 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
• water

Directions

• Combine the garlic
• yoghurt
• lemon juice
• garam masala
• salt and pepper in a large bowl.
• 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.
• 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.
• To make the dressing
• simply whisk the mint jelly with a little water.
• To serve - slice the lamb and place in the centre of the plate
• place the vegetables around and drizzle the sauce over.