cooklybookly
Prep 10 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 4 Lamb Cutlets
  • 4 tbsps Tandoori Paste
  • 3 Cups of Peas, Defrosted
  • 1 Shallot, Finely Chopped
  • 1 Orange, Peeled & Sliced
  • Small Handful of Mint, Chopped
  • Salt & Pepper
  • 150 g Greek Yogurt
  • 150 g Mango Chutney
  • Poppadoms to serve
Tandoori Lamb with Pea Salad
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  1. Place the lamb cutlets on a tray and coat both sides with the Tandoori Paste
  2. Leave to marinade for 10. minutes
  3. Heat the oven to180℃ and cook the lamb for 15 minutes, turning halfway
  4. While the lamb is cooking, place the peas in a bowl, add the chopped shallot, mint and salt & pepper
  5. Top the peas with the sliced orange and cooked lamb
  6. Serve with the Greek Yogurt, Mango Chutney and Poppadoms

Passionate home cook, from comfort food through to dinner party dining from New Zealand based in Bristol. Love experimenting with different flavours and cuisines from all over the world.

Tandoori Lamb with Pea Salad
favorite
print
rate
Prep 10 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 4 Lamb Cutlets
  • 4 tbsps Tandoori Paste
  • 3 Cups of Peas, Defrosted
  • 1 Shallot, Finely Chopped
  • 1 Orange, Peeled & Sliced
  • Small Handful of Mint, Chopped
  • Salt & Pepper
  • 150 g Greek Yogurt
  • 150 g Mango Chutney
  • Poppadoms to serve
  1. Place the lamb cutlets on a tray and coat both sides with the Tandoori Paste
  2. Leave to marinade for 10. minutes
  3. Heat the oven to180℃ and cook the lamb for 15 minutes, turning halfway
  4. While the lamb is cooking, place the peas in a bowl, add the chopped shallot, mint and salt & pepper
  5. Top the peas with the sliced orange and cooked lamb
  6. Serve with the Greek Yogurt, Mango Chutney and Poppadoms

Passionate home cook, from comfort food through to dinner party dining from New Zealand based in Bristol. Love experimenting with different flavours and cuisines from all over the world.

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