Name: Tandoori lamb salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Cuisine: asian
Ingredients: 37.20 gm tandoori paste; 21.00 gm lemon juice; 62.50 ml natural yoghurt; 8 midloin lamb chops; 1/2 small red onion, sliced; 250g cherry tomatoes, halved; 75g baby spinach leaves; 1 lebanese cucumber, sliced

Tandoori lamb salad

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Spicy lamb salad - a versatile dish perfect as a main with pita bread or a tempting side for Indian cuisine.

Ingredients:

37.20 gm tandoori paste
21.00 gm lemon juice
62.50 ml natural yoghurt
8 midloin lamb chops
1/2 small red onion, sliced
250g cherry tomatoes, halved
75g baby spinach leaves
1 lebanese cucumber, sliced

Instructions:

In a large non-metallic bowl, combine tandoori paste, lemon juice, yogurt, and two tablespoons of water. Trim the fatty tails from the lamb chops and discard them. Add the chops to the marinade, making sure they are well coated. Cover and refrigerate for 15 minutes before cooking.
Preheat the oven grill to high heat. Remove the lamb from the marinade and place it on a foil-lined grill tray. Grill for 5 minutes on each side, or until it reaches your desired level of doneness. Let it rest for a couple of minutes before serving.
Assemble the onion, tomatoes, spinach leaves, and cucumber on plates, then add the lamb chops on top. Drizzle with a splash of lemon juice and serve with toasted pita bread on the side if preferred.

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