Tandoori Lamb Cutlets and Cauliflower Rice Salad

Prep Time: 15 mins

Cook Time: 10 mins

Serves: 4

Ingredients

• 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

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.

You can find this recipe here.