This spicy lamb salad can be served as a light main with pita bread or as a side dish for your Indian inspired meal.
Prep Time : 0:10 | Cook Time : 0:10 | Total Time : 0:20 | Serving : 4 person.
Ingredients
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1 1/2 tablespoons tandoori paste
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1 tablespoon lemon juice
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1/4 cup natural yoghurt
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8 midloin lamb chops
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1/2 small red onion, sliced
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250g cherry tomatoes, halved
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75g baby spinach leaves
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1 lebanese cucumber, sliced
Method
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Step 1
Place the tandoori paste, lemon juice, yoghurt and two tablespoons water in a large, non-metallic bowl. Trim the fatty tails from the lamb chops and discard. Add the chops to the marinade. Stir to coat well. Cover and refrigerate for 15 minutes.
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Step 2
Heat an oven grill to high heat. Drain the lamb from the marinade and place on a grill tray lined with foil. Cook for 5 minutes each side or until cooked to your liking. Remove and set aside for a couple of minutes.
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Step 3
Arrange the onion, tomatoes, spinach leaves and cucumber on serving plates and top with lamb chops. Serve with a squeeze of lemon juice and toasted pita bread if desired.