Tandoori lamb cutlets
Greek yoghurt, plain, low-fat, no added sugar
Lamb French cutlet(s) or rack(s), raw
320 g, (buy 8 x 50g), fat trimmed)
2 tbs, coarsely chopped
1 medium, cut into wedges, to serve
1 x 3 second spray(s)
- Place tandoori paste and ½ cup (125g) of the yogurt in a glass or ceramic bowl. Stir to combine. Add lamb. Turn to coat.
- 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.
- Drizzle remaining yogurt over lamb cutlets, sprinkle with the fresh coriander and serve immediately with lemon wedges.