Tandoori Lamb Wraps - cooking recipe

Ingredients

1/2 cup plain yogurt, plus extra to serve
2 tbsp tandoori paste
4 (3.5 oz) lamb loin fillets
4 pieces naan, warmed, to serve
1/4 cup mango chutney, to serve
None None FOR THE SALSA
2 None tomatoes, chopped
2 tbsp fresh cilantro leaves
2 tbsp fresh mint leaves
2 None shallots, thinly sliced
1 tbsp extra virgin olive oil
2 tsp red wine vinegar

Preparation

In a medium bowl, combine yogurt and tandoori paste. Add lamb, turning to coat. Marinate, covered, in the fridge for at least 30 mins.
Heat a lightly oiled grill pan over high heat. Cook lamb for 5-6 mins per side for medium, or until cooked to your liking. Transfer to a plate and let rest, covered, for 10 mins. Slice.
To make the salsa, combine tomatoes, herbs, shallots, olive oil and red wine vinegar in a medium bowl. Season to taste.
Spread mango chutney over naan. Top with lamb and salsa. Roll up and serve with extra yogurt.