Tandoori-style lamb cutlets with minted potato salad

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• judescar

  26 May 2008

  judescar commented on this recipe

  A really tasty bar b q recipe that was quick and easy to prepare. Adding yoghurt and mint to the potatoes was a really nice variation on the normal tzatziki that I would usually serve with spicy lamb. Will definately make this again.

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• Tommase

  17 March 2009

  Tommase rated and commented on this recipe

  

  Rather than BBQ I placed the lamb in a hot griddle pan, worked nearly as well, will try again in the summer. The potato salad worked really well and tasted so fresh.

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Ingredients

• 8-12 lamb cutlets , well trimmed
• 2 tsp root ginger , grated
• 3 garlic cloves
• 1 large green chilli , chopped and seeded if you don't like heat
• ½ lemon , juiced
• 125g natural yogurt
• 1 tbsp tomato purée
• 1 tbsp garam masala

MINTED POTATO SALAD

• 500g new potatoes , sliced
• 125g natural yogurt
• 1 garlic clove , crushed
• extra-virgin olive oil
• 2 tbsp mint , chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 24 mins

Cook 6 mins

Ingredients

• 8-12 lamb cutlets , well trimmed
• 2 tsp root ginger , grated
• 3 garlic cloves
• 1 large green chilli , chopped and seeded if you don't like heat
• ½ lemon , juiced
• 125g natural yogurt
• 1 tbsp tomato purée
• 1 tbsp garam masala

MINTED POTATO SALAD

• 500g new potatoes , sliced
• 125g natural yogurt
• 1 garlic clove , crushed
• extra-virgin olive oil
• 2 tbsp mint , chopped

398 kcalories, protein 35.1g, carbohydrate 24.1g, fat 18.5 g, saturated fat 6.9g, fibre 1.4g, salt 0.4 g

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