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Barbecued tandoori lamb cutlets with coconut rice recipe
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Prep Time:
Cook Time:
10 minutes
Total Time:
10 minutes
Grill spicy tandoori lamb cutlets, served with coconut rice, ready in 10 minutes!
Ingredients:
  • 49.60 gm gluten-free tandoori paste
  • 18.20 gm olive oil
  • 8 French-trimmed lamb cutlets
  • 200g green beans
  • 2 x 250g pkt Microwave Coconut Steamed Basmati Rice
  • 50g (1/2 cup) natural sliced almonds
  • 80g (1/2 cup) currants
  • 100g baby spinach
  • Tzatziki dip, to serve
Instructions:
  • Boil water in the kettle. Preheat a barbecue grill or chargrill pan to medium-high heat.
  • Mix tandoori paste and oil in a large bowl. Add lamb, coat well. Prepare beans and place in a heatproof bowl while kettle boils and grill heats up.
  • Blanch the beans by pouring boiling water over them and set aside. Grill the lamb for 2-3 minutes on each side for a medium cook or until your preferred doneness.
  • Microwave the rice according to the packet directions, then mix it in a large bowl with the almonds and currants until fully combined.
  • Begin by gently draining the beans. Next, distribute the rice mixture, beans, and spinach evenly among the serving plates. Place the lamb on top of the mixture. Season to taste and serve with a generous dollop of tzatziki on the side.

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