Combine 2 tablespoons tikka masala curry paste, 2 tablespoons lemon juice and 2 tablespoons chopped coriander. Coat 2 (800g) lamb mini roasts in curry mixture. Place on lightly oiled oven tray. Spray 2 x 570g trays Birds Eye Oven Roast Vegetable Mix Rosemary and Garlic with cooking oil. Sprinkle with herb sachets and toss well. Cook lamb and vegetables in hot oven (200C) for about 40 minutes or until browned and cooked as desired. Meanwhile, combine 1 finely chopped Lebanese cucumber, 1 finely chopped tomato, 1 tablespoon chopped coriander and 200g low-fat plain yoghurt. Serve sliced lamb with vegetables and yoghurt mixture.