3 boneless lamb leg steaks
2 tablespoons ground cumin
1/2 small onion, chopped
3 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 tablespoon paprika
finely grated zest and juice of 1 lemon
1/2 cup plain yoghurt
large handful coriander, roughly chopped
1/2 cup thick plain yoghurt
finely grated zest and juice 1 lime
1 long green chilli, seeded and finely chopped
sea salt and freshly ground pepper
cucumber, in long strips
Lamb: Put the lamb in a shallow dish. Blend all the marinade ingredients to a paste in a food processor. Pour over the lamb and turn to coat. Cover and marinate for 1 hour or refrigerate overnight. Remove from the refrigerator 1 hour before cooking.
Relish: Place all the ingredients in a food processor and process till smooth. Season.
Preheat the barbecue or a ridged grill plate and grease lightly.
Remove the lamb from the marinade and scrape off the excess. Season generously and grill for about 4 minutes each side. Remove to a plate, cover loosely and rest for 10 minutes.
To serve: Slice the lamb thinly across the grain.
Spread each mountain bread with mango chutney and top with a layer of lettuce, cucumber and tomato. Lay the sliced lamb on top and drizzle with the coriander relish. Roll up tightly and cut in half.