Courtney Roulston’s Tandoori Lamb Cutlets with Lime and Coconut Salsa
Juicy lamb cutlets , perfect for a grab and go meal with a tangy and sweet twist!
DIFFICULTY
SPICE LEVEL
15 minsTOTAL TIME
This recipe calls for
Patak’s Tandoori Paste Marinade 295g
Patak’s Tandoori Paste Marinade is a mild…
More Details
Ingredients
12 lamb cutlets
1 tbs Patak`s tandoori paste
sea salt to taste
¾ cup Greek yoghurt
Salsa
2/3 cup shredded coconut
juice & zest of 1 lime
¼ cup mint leaves
½ long green or red chilli
Method
Pre heat a grill pan or BBQ over a medium heat. In a bowl, mix the tandoori paste with ¼ cup of the yoghurt. Rub the lamb cutlets all over with the tandoori mixture and season with a pinch of salt. Set aside for 5 minutes to marinade.
Meanwhile to make the salsa, finely chop the mint and chilli together until it is fine. Place the coconut into a bowl and add in the lime zest and juice then stir through the mint and chilli. Season with salt and pepper and set aside.
Grill the cutlets for 2 – 3 minutes each side, or until cooked to your liking. Remove the cutlets and allow to rest for 3 minutes.
Place the cutlets onto a serving platter with the remaining yoghurt in a bowl and the coconut salsa on the side. Place a little yoghurt onto the lamb cutlets and top with some of the salsa before eating. Serves 4.
Complement this dish with these products
This recipe calls for
Patak’s Mini Pappadums Plain 75g
Patak’s Mini Pappadums Plain are deliciously light…
