Tandoori lamb cutlets
PersonalPoints™ per serving
Don't forget herbs and spices.Your basic pantry should include:Garlic, chilli powder, cinnamon, oregano and dill.
Low-fat Greek yoghurt
French trimmed lamb cutlet(s) or rack(s)
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.
Serving Suggestion: steamed Asian greens