Ingredients
- 2 tablespoons Sharwood's tandoori paste
- 1 1/2 tablespoons Tamar Valley Greek Style Yoghurt
- 12 Frenched lamb cutlets
- 2 1/2 tablespoons olive oil
- 500g cherry tomatoes, quartered
- 1/2 red onion, sliced
- 1 cup fresh coriander leaves
- 2 tablespoons fresh lemon juice
- Salt & freshly ground pepper
- Extra yoghurt, to serve (if desired)
Method
- Step 1Combine the tandoori paste and yoghurt. Spread over both sides of the lamb cutlets and place in a glass or ceramic dish. Cover and refrigerate for 2 hours to marinate.
- Step 2Heat 1 tablespoon of the oil in a large frying pan over a medium heat. Add the marinated cutlets and cook for 2 minutes each side for medium or until cooked to your liking.
- Step 3Meanwhile, combine the tomatoes, onion and coriander in a bowl. Whisk together the lemon juice and remaining oil. Season with salt and pepper. Add to the salad and toss.
- Step 4Serve the cutlets with the salad and extra yoghurt, if desired.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1842 kj
Energy
29g
Fat Total
8g
Saturated Fat
3g
Fibre
37g
Protein
122mg
Cholesterol
448.63mg
Sodium
5g
Carbs (sugar)
7g
Carbs (total)
All nutrition values are per serve
- Author: Kerrie Sun
- Image credit: Sue Ferris
- Publication: Fresh Living
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