Lamb Cutlets with Cucumber & Pea Salad and Spiced Curry Yoghurt
- Ready In: 35
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Serves: 4
This easy and tasty recipe will soon become a family favourite.
Ingredients
- 8 lamb cutlets
- FOR THE SALAD:
- 2 Lebanese cucumbers, cut into ribbons
- 1 cup frozen peas, defrosted
- 6-8 sprigs mint, leaves only
- 1 head baby cos lettuce
- FOR THE DRESSING:
- ¾ cup natural yoghurt
- ½ tablespoon Indian curry paste or powder
- TO SERVE:
- Chutney
- Flatbread (pita, naan)
Nutrition per serve
1080 kJ (257 Calories), 22 g protein, 8 g fat (including 3 g saturated fat), 22 g carbohydrate (including 16 g sugars), 4 g fibre and 320 mg sodium. Read our nutrition rating system.
Directions
- Preheat a BBQ or grill.
- Combine yoghurt and curry paste in a small bowl and set aside.
- Combine salad ingredients in a large bowl and set aside.
- Cook lamb over medium-high heat for 3-4 minutes on each side.
- Serve lamb with prepared salad, a dollop of dressing, chutney and flatbread.
Variations
- Any grilling cuts of lamb would be suitable to use in this recipe.
- If you prefer not to make the dressing, you could make a raita instead by adding 1-2 tablespoons lemon juice and 1 small grated cucumber to the yoghurt.
- Edamame beans may be used instead of the 1 cup of peas
Credit
Recipe created and photographed by Helena Dowdall. You’ll find more of Helena’s work at her website.
