Ingredients
- 2 frenched lamb loin racks, each with 6 cutlets
- 1/4 cup tandoori paste
- 1/2 cup Tamar Valley Greek Style Yoghurt
- Steamed green beans, to serve
- Boiled potatoes, to serve
Method
- Step 1Make marinade Combine tandoori paste and yoghurt in a shallow dish.
- Step 2Add lamb to marinade. Coat. Cover. Refrigerate for 1 hour, or up to 8 hours.
- Step 3Preheat oven to 200°C. Place lamb onto a tray. Roast for 35 minutes for medium-rare. Set aside, covered with foil, for 10 minutes. Serve with beans and boiled potatoes.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1733 kj
Energy
31g
Fat Total
12g
Saturated Fat
1g
Fibre
28g
Protein
92mg
Cholesterol
707.83mg
Sodium
5g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
- Author: Tracy Rutherford
- Image credit: Louise Lister
- Publication: Super Food Ideas
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