TAN­DOORI LAMB CUT­LETS WITH TOMATO & CO­RIAN­DER SALSA

PREP + COOK TIME 30 mins SERVES 4

Food - - Barbecue -

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

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