This is my tandoor. Inside the tandoor is lamb. :) I also made some tandoori rotis. It was fantastic sitting around the tandoor and eating as the bread and meat fresh as they were coming out of the oven.
I got these two courses as part of a standard multi course meal.
1) Duck breast, grits, Duck demiglace, (some other garnishes)
2) Lamb Wellington, Asparagus, (some other garnish)
I don't want to do a demiglace/glace type sauce with the lamb because, well, it would be two of the same kind of sauce. Any thoughts?