Weekly Recipes Straight To Your Email, Subscribe!

Tandoori Lamb Cutlets & Cauliflower Rice Salad

5
(2)
  • 4 Serves
  • 15 minutes
  • 10 minutes

Recipe supplied by Australian Lamb.

image_pdf

Ingredients

4 Serves*
12 lamb cutlets, trimmed
2 Tbsp tandoori paste
1/2 cup natural Greek yoghurt
1 Tbsp olive oil
salt & pepper
Cauliflower Salad
1 head cauliflower
1 tsp ground turmeric
1/2 tsp ground cumin
2 Tbsp olive oil
200 g cherry tomatoes, chopped
2 cucumbers, chopped
1 bunch radishes, sliced
4 spring onions, sliced
To serve
fresh coriander leaves
mango chutney
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

  1. In a shallow baking dish or zip-top bag, combine tandoori paste, yoghurt, 1 Tbsp oil, and ¼ tsp each salt and pepper. Add lamb and coat well with marinade. Set aside for 10 min.
  2. In a blender or food processor, pulse cauliflower to a rice consistency. Place a large skillet over medium heat. Add turmeric and cumin and dry-toast for 30 sec until fragrant.
  3. Add 2 Tbsp oil to the pan, stir to incorporate spices, then add riced cauliflower. Sauté for 2 min, until just warmed through. Season well with salt and pepper, transfer to a large serving bowl, and allow to cool slightly. Add tomatoes, cucumber, radish, and spring onion to the cauliflower – toss to combine.
  4. Preheat a heavy-based skillet or bbq to medium-high. Cook the cutlets for 2 - 3 min each side, or until cooked to your liking. Transfer to a clean plate to rest.
  5. Serve lamb cutlets with cauliflower salad, chutney, and fresh coriander.

Community Creations

Have you cooked this recipe? We’d love to see! Submit your picture so we can share it with our community of food lovers.
Submit a photo

Love these healthy recipe ideas?

Join today for exclusive healthy recipes and tips that matter to locals like you.

Join Now

Fresh recipe ideas straight to your inbox.

Subscribe for free delicious weekly recipes, plus the latest offers, competitions and more.