This spicy lamb salad can be served as a light main with pita bread or as a side dish for your Indian inspired meal.
10 - 25 minutes
1 1/2 tablespoons tandoori paste
1 tablespoon lemon juice
1/4 cup natural yoghurt
8 midloin lamb chops
1/2 small red onion, sliced
250g cherry tomatoes, halved
75g baby spinach leaves
1 lebanese cucumber, sliced
Place the tandoori paste, lemon juice, yoghurt and two tablespoons water in a large, non-metallic bowl. Trim the fatty tails from the lamb chops and discard. Add the chops to the marinade. Stir to coat well. Cover and refrigerate for 15 minutes.
Heat an oven grill to high heat. Drain the lamb from the marinade and place on a grill tray lined with foil. Cook for 5 minutes each side or until cooked to your liking. Remove and set aside for a couple of minutes.
Arrange the onion, tomatoes, spinach leaves and cucumber on serving plates and top with lamb chops. Serve with a squeeze of lemon juice and toasted pita bread if desired.
Tandoori paste is a classic Indian marinade made from a variety of ground spices such as cumin, coriander and cardamom seeds, garlic, cayenne pepper and paprika. It is often combined with yoghurt for meats that are to be grilled or barbecued. It's available from the Indian cooking section at the supermarket along with other curry pastes and powders.
Taste.com.au - May 2007
Recipe by Kate Murdoch