Name: Tandoori lamb with tomato salad
Prep time: 130 min
Cook time: 5 min
Total time: 135 min
Yield: 1
Cuisine: indian
Ingredients: 49.60 gm tandoori paste; 30.00 ml Greek Style Yoghurt; 12 Frenched lamb cutlets; 45.50 gm olive oil; 500g cherry tomatoes, quartered; 1/2 red onion, sliced; 250.00 ml fresh coriander leaves; 42.00 gm fresh lemon juice; Salt & freshly ground pepper; Extra yoghurt, to serve (if desired)

Tandoori lamb with tomato salad

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Prep Time:
130 minutes

Cook Time:
5 minutes

Total Time:
135 minutes

Ingredients:

49.60 gm tandoori paste
30.00 ml Greek Style Yoghurt
12 Frenched lamb cutlets
45.50 gm olive oil
500g cherry tomatoes, quartered
1/2 red onion, sliced
250.00 ml fresh coriander leaves
42.00 gm fresh lemon juice
Salt & freshly ground pepper
Extra yoghurt, to serve (if desired)

Instructions:

Mix together the tandoori paste and yoghurt, then coat both sides of the lamb cutlets with the mixture. Place the cutlets in a glass or ceramic dish, cover, and refrigerate for 2 hours to marinate.
In a large frying pan over medium heat, heat 1 tablespoon of oil. Cook the marinated cutlets for 2 minutes on each side for a perfect medium doneness, or adjust cooking time to your preference.
Combine the tomatoes, onion, and coriander in a bowl. Whisk the lemon juice and remaining oil, then season with salt and pepper. Pour over the salad and toss well.
Plate the cutlets alongside the salad and a dollop of extra yogurt, if desired.

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