Indian spice rub
Dried chilli flakes
Lamb French cutlet(s) or rack(s), raw
1 x 3 second spray(s)
2 cup(s), (400g)
- Combine all ingredients in a small bowl, mixing well. Spoon into an airtight container and store in a cool, dry place until ready to use with lamb, chicken and beef.
- Spicy lamb cutlets: Sprinkle 3 teaspoons Indian spice rub evenly over 12 trimmed lamb cutlets. Lightly spray the cutlets with olive oil, then pan-fry, chargrill, barbecue or grill until lamb is cooked to your liking.
- Serving Suggestion: 2 cups (400g) cooked French-style lentils, 2 cups (440g) wilted English spinach, 2 large cooked and sliced carrots, 13 cup (80g) mango chutney and 2 x 85g pieces of warm naan bread, halved.