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Tandoori lamb cutlets

Tandoori lamb cutlets

9
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
Don't forget herbs and spices.Your basic pantry should include:Garlic, chilli powder, cinnamon, oregano and dill.

Ingredients

Tandoori paste

2 tbs

Greek yoghurt, plain, low-fat, no added sugar

200 g

Lamb Frenched cutlet or rack, raw

320 g, (buy 8 x 50g), fat trimmed)

Fresh coriander

2 tbs, coarsely chopped

Lemon(s)

1 medium, cut into wedges, to serve

Oil spray

1 x 3 second spray(s)

Instructions

  1. Place tandoori paste and ½ cup (125g) of the yogurt in a glass or ceramic bowl. Stir to combine. Add lamb. Turn to coat.
  2. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook lamb for 3–4 minutes each side for medium or to your liking.
  3. Drizzle remaining yogurt over lamb cutlets, sprinkle with the fresh coriander and serve immediately with lemon wedges.

Notes

Serving Suggestion: steamed Asian greens

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