Tandoori Lamb Cutlets with Lime & Coconut Salsa

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Tandoori Lamb Cutlets with Lime & Coconut Salsa

Recipe By Courtney Roulston

Ingredients

  • 12 Coles lamb cutlets 

  • 1 tbs Patak`s tandoori paste 

  • sea salt to taste

  • ¾ cup Greek yoghurt 

Salsa

  • 2/3 cup Coles shredded coconut 

  • juice & zest of 1 lime 

  • ¼ cup Coles mint leaves

  • ½ long green or red chilli

Method

  • Pre heat a grill pan or BBQ over a medium heat. In a bowl, mix the tandoori paste with ¼ cup of the yoghurt. Rub the lamb cutlets all over with the tandoori mixture and season with a pinch of salt. Set aside for 5 minutes to marinade.

  • Meanwhile to make the salsa, finely chop the mint and chilli together until it is fine. Place the coconut into a bowl and add in the lime zest and juice then stir through the mint and chilli. Season with salt and pepper and set aside.

  • Grill the cutlets for 2 - 3 minutes each side, or until cooked to your liking. Remove the cutlets and allow to rest for 3 minutes.

  • Place the cutlets onto a serving platter with the remaining yoghurt in a bowl and the coconut salsa on the side. Place a little yoghurt onto the lamb cutlets and top with some of the salsa before eating. 

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