Tandoori Lamb Wraps

• 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

1. In a medium bowl, combine yogurt and tandoori paste. Add lamb, turning to coat. Marinate, covered, in the fridge for at least 30 mins.
2. 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.
3. To make the salsa, combine tomatoes, herbs, shallots, olive oil and red wine vinegar in a medium bowl. Season to taste.
4. Spread mango chutney over naan. Top with lamb and salsa. Roll up and serve with extra yogurt.

plain yogurt, tandoori paste, lamb loin, naan, mango, salsa, tomatoes, cilantro, mint, shallots, extra virgin olive oil, red wine vinegar

Taken from recipes-plus.com/api/v2.0/recipes/32645 (may not work)