Ingredients

• 3 x lamb cutlets
• 1½ tbs tandoori paste
• 1 small lebanese cucumber
• ¼ cup fresh mint leaves
• ¼ cup fresh coriander leaves
• 1 tsp lime juice
• Salt, pepper
• 1 tsp extra virgin olive oil
• 1 tbs natural yoghurt

 

Method:

• An hour before cooking, take lamb cutlets out to bring to room temperature.

• In a non-metal bowl, coat the lamb cutlets with the tandoori paste and leave to marinate for 10 minutes.

• Whilst cutlets are marinating make the salad.

• Slice cucumber lengthways and use a teaspoon to scoop out the seeds. Slice cucumber to make small crescent shapes.

• Chop mint and coriander, then add to the cucumber in a small bowl.

• Squeeze lime juice over top and season with salt and pepper.

• To cook lamb cutlets, heat a pan over high heat. Add the olive oil and cook cutlets for 2-3 minutes on each side.

• Rest cutlets for 5 minutes before serving with the cucumber salad and a dollop of natural yoghurt.

 

Serves: 1 Calories per serve: 310 Carbs: 15.2 Fat: 14.9 Protein: 28.9