Lamb Tandoori

Sprinkle salt and pepper on both sides of your meat and seal until both sides change color.

Lamb Tandoori Ingredients

  • 1600 g. boneless lamb thigh
  • Salt
  • Black pepper

Ingredients for vegetables

  • 5-6 baby potatoes
  • 4 beets
  • 1 head of garlic
  • 1 piece of carrot
  • 6 – 7 baby pumpkins
  • 1 celery
  • 2 celery stalks
  • 1 orange
  • 8 – 10 shallots
  • 2 sprigs of rosemary
  • Salt
  • Black pepper
  • Olive oil
  • ½ cup water

Divide the celery into 6 apple slices.
Divide the celery stalks into 3.
Carrot chop coarsely.
Baby potatoes, beets and garlic cut in half.
Take them all into the oven.
Slice the orange, squeeze the juices of a few slices over the vegetables and add the oranges to your oven dish.
Add the shallots and rosemary to your baking dish.
Sprinkle them with olive oil, salt, pepper and water.

Warm your ceiling.
Sprinkle salt and pepper on both sides of your meat and seal until both sides change color.

Place the wire on your ovenware.
Then take the meat you have sealed on the wire.
First cover with baking paper and cover the baking paper with foil.
Bake in a pre-heated oven at 160 ° C for 2.5 to 3 hours.