Shopping list

• 1.5 kg-1.7kg Leg of lamb, boned and butterflied
• 110g Sharwoods Rogan Josh Paste
• 100g Natural yogurt
• 2 Tablespoons of oil
• 6 Red onions
• 3 Red peppers
• 3 Green peppers
• 2 Zucchinis
• 150g Mixed leaves

Instructions

1. Whisk together 100g Sharwood’s Rogan Josh Paste (saving 10g for the vegetables) with all the natural yoghurt. 
2. Coat the lamb evenly with the marinade mixture.
3. Cover and chill for a minimum of 30 minutes, or preferably overnight
4. Cut the peppers into quarters and remove the seeds. 
5. Slice the courgettes and peel and slice the onion in half.
6. Mix the 2 tablespoons of oil with 10g of Sharwoods Rogan Josh paste and toss the vegetables in the mix.
7. To cook the lamb, grill for 20 minutes on each side for pink lamb, or 30 minutes on each side for well done .
8. When the lamb is about 10 minutes from being ready, you can BBQ the vegetables.

Serve & Enjoy