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Tandoori lamb salad
Tandoori lamb salad
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Elevate BBQ lamb with flavorful tandoori marinade. Top with crunchy salad, pappadums, and mango chutney for a delicious twist.
Ingredients:
  • 49.60 gm tandoori paste
  • 20.00 ml natural yoghurt
  • 2 (about 420g) lamb eye of loin (backstrap)
  • Salt & freshly ground black pepper
  • 2 baby cos lettuces, leaves separated, washed, dried
  • 1 Lebanese cucumber, halved lengthways, thinly sliced diagonally
  • 1 red capsicum, halved, deseeded, thinly sliced
  • 1 small red onion, halved, thinly sliced
  • 80g (1/2 cup) roasted salted cashews
  • 1 x 75g pkt mini pappadums
  • 125.00 ml fresh coriander leaves
  • 125.00 ml fresh mint leaves
  • 1 tsp cumin seeds
  • 36.40 gm peanut oil
  • 40.00 gm mango chutney
  • 21.00 gm fresh lemon juice
Instructions:
  • In a large glass or ceramic bowl, mix the tandoori paste and yogurt. Add the lamb, ensuring it's coated well. Let it sit for 10 minutes to enhance the flavors.
  • Start by toasting cumin seeds in a hot frying pan until they become aromatic. Then, combine the toasted cumin seeds with oil, mango chutney, lemon juice, salt, and pepper in a jar. Shake well to mix everything together. Taste, adjust seasoning if needed, and enjoy the flavorful dressing.
  • Heat up the barbecue grill or chargrill pan on high heat. Season the lamb generously with salt and pepper. Grill for 3-4 minutes on each side for medium doneness or to your preferred level of doneness. Place the cooked lamb on a plate and cover it with foil. Let it rest for 5 minutes before slicing thinly across the grain.
  • In a serving bowl, mix together lettuce, cucumber, capsicum, onion, cashews, pappadums, coriander, and mint. Add the lamb, drizzle with mango chutney dressing, and gently toss to combine. Serve right away.

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