TANDOORI LAMB CUTLETS WITH TOMATO & CORIANDER SALSA
PREP + COOK TIME 30 mins SERVES 4
⅔ cup basmati rice ¼ cup tandoori paste ¼ cup Greek-style yoghurt 1 tablespoon lemon juice 12 French-trimmed lamb cutlets
TOMATO AND CORIANDER SALSA 200g cherry tomatoes, halved 1 small red onion, finely chopped 2 tablespoons fresh coriander 1 Boil, steam or microwave rice until tender; drain.
2 Combine paste, yoghurt and juice in a large bowl; add lamb, turn to coat lamb in mixture. Season.
3 Cook lamb on a heated oiled grill plate for 4 minutes each side or until browned and cooked as desired. Cover; stand for 5 minutes.
4 Make Tomato and coriander salsa (see below).
5 Serve lamb with rice and salsa.
Tomato and coriander salad Combine ingredients in a small bowl; season to taste.
PER SERVE Energy 398kcal, 1670kj • Protein 22g • Total Fat 16.7g • Saturated Fat 6.3g • Carbohydrate 36.3g • Fibre 6.4g • Sodium 390mg • Sugar 5g