Sizzled masala lamb with chopped salad

Sizzled masala lamb with chopped salad

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 10 mins Cook: 8 mins - 10 mins


Serves 1
Marinate lamb chops with curry paste and serve up a colourful meal for one with crisp radish, tomato, cucumber and herb salad

Nutrition and extra info

Nutrition: per serving

  • kcal568
  • fat36g
  • saturates14g
  • carbs20g
  • sugars17g
  • fibre6g
  • protein39g
  • salt0.9g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 tbsp curry paste
  • 2 lamb loin chops



    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • seeds from ½ pomegranate



    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

  • ¼ cucumber, peeled, deseeded and finely diced
  • 6 radishes, diced



    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 6 cherry tomatoes, quartered
  • ½ small red onion, very finely sliced
  • small handful mint, roughly chopped, plus a few leaves to garnish



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • small handful coriander, roughly chopped, plus a few leaves to garnish
  • ¼ tsp ground cumin
  • juice ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  1. Heat grill. Rub the oil and curry paste all over the chops and season. Put the chops on a baking tray and grill for about 4-5 mins each side for medium, depending on the thickness of the chop, or to your liking. Allow to rest for a couple of mins.

  2. Meanwhile, put the remaining ingredients (except the garnish) in a bowl, give everything a stir, then season. Spoon the salad onto a plate and lay the chops on top. Scatter with the remaining herb leaves.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
29th Apr, 2018
Wonderful contrast between the spiced lamb and the cool, crunchy salad with a hint of sweetness from the pomegranate seeds. I was a bit nervous about the salad dressing of lemon juice and salt with no oil, but with the richness of the lamb works is enough. I put the lamb onto a warmed plate, with the salad in a separate bowl, otherwise the lamb gets cold too quickly.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?