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Courtney Roulston’s Tandoori Lamb Cutlets with Lime and Coconut Salsa

15 mins


  • 12 lamb cutlets  
  • 1 tbs Patak`s tandoori paste  
  • sea salt to taste 
  • ¾ cup Greek yoghurt 


  • 2/3 cup shredded coconut  
  • juice & zest of 1 lime  
  • ¼ cup mint leaves 
  • ½ long green or red chilli 
This recipe calls for

Patak’s Tandoori Paste Marinade 295g

Patak’s Tandoori Paste Marinade is a mild…

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  1. 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. 
  2. 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. 
  3. 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. 
  4. 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.

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