Name: Tandoori lamb with asparagus salad recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Cuisine: indian
Ingredients: 100g tandoori paste; 42.00 gm lemon juice; 40.00 ml finely chopped coriander; 12 Lamb Cutlets; 2 bunches asparagus, ends trimmed; 400g can cannellini beans, rinsed, drained; 350g mixed medley tomatoes, halved; 60g pkt Baby Spinach; 82.50 ml coriander leaves; 40.00 gm mango chutney; 60ml olive oil; 40.00 ml white wine vinegar; Lemon wedges, to serve; Naan bread or pappadums, to serve

Tandoori lamb with asparagus salad recipe

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Spice up your barbecue with Australian lamb cutlets infused with tantalizing Indian spices!

Ingredients:

42.00 gm lemon juice
40.00 ml finely chopped coriander
12 Lamb Cutlets
2 bunches asparagus, ends trimmed
400g can cannellini beans, rinsed, drained
350g mixed medley tomatoes, halved
60g pkt Baby Spinach
82.50 ml coriander leaves
40.00 gm mango chutney
60ml olive oil
40.00 ml white wine vinegar
Naan bread or pappadums, to serve

Instructions:

In a large glass or ceramic dish, mix the tandoori paste, lemon juice, and chopped coriander. Add the lamb and coat well. Refrigerate for 2 hours to enhance the flavors.
Preheat a barbecue grill or chargrill to medium-high heat. Grill the lamb for 3 minutes on each side for a medium cook, or to your preferred doneness. Allow the lamb to rest for 5 minutes before serving.
Spray the asparagus with olive oil and grill for 3-4 minutes until tender, turning occasionally.
In a bowl, mix together the beans, tomato, spinach, and coriander leaves. In a separate jug, whisk the mango chutney, oil, and vinegar.
Present the salad beautifully on a serving platter, layering with asparagus and generously drizzling with dressing. Accompany with succulent lamb, lemon wedges, and your choice of naan bread or pappadums.

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