Tandoori lamb cutlets
9
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Don't forget herbs and spices.Your basic pantry should include:Garlic, chilli powder, cinnamon, oregano and dill.
Ingredients
Tandoori paste
2 tbs
Greek yoghurt, plain, low-fat, no added sugar
200 g
Lamb Frenched cutlet or rack, raw
320 g, (buy 8 x 50g), fat trimmed)
Fresh coriander
2 tbs, coarsely chopped
Lemon(s)
1 medium, cut into wedges, to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Place tandoori paste and ½ cup (125g) of the yogurt in a glass or ceramic bowl. Stir to combine. Add lamb. Turn to coat.
2
Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook lamb for 3–4 minutes each side for medium or to your liking.
3
Drizzle remaining yogurt over lamb cutlets, sprinkle with the fresh coriander and serve immediately with lemon wedges.
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